Thursday 20 January 2011

It's cake o'clock

After the birth of both my daughters, the nights were long and interrupted.I, like many other new mums, used this as an excuse for incorporating a daily, afternoon cake eating slot. Well i needed the energy of course, and so did my babies. In the early days i wasn't too fussy, so long as it was moist and chocolatey, or nutty,or both, or perhaps lemony, or coffee like. As a result, afternoon baking has become a regular fixture in our house partly for fun with a 3 year old but also because i love afternoon tea. The poppy seeds in this cake give a crunchy texture and while they are a great source of Omega 3 fatty acids they are rumoured to have a soporiphic effect too.



poppy seed cake

130g self raising flour
1tsp baking powder
2 eggs
225g caster sugar
1tsp vanilla essence
200g poppy seeds
1tbsp grated lemon rind
120ml milk
130g melted butter
2tbsp sunflower oil
  • preheat the oven to 180 degrees C and grease a 23cm springform cake tin
  • whisk the eggs, sugar and vanilla for 4 minutes until pale and fluffy. stir in poppy seeds and lemon rind
  • fold in the flour and baking powder in 3 batches alternating with the milk
  • fold in the melted butter and oil
  • pour into the tin and bake for 40 minutes

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