Straw­berry & poppy seed cake


Cuts into 12 slices Prep 35 mins Cook 25 mins 4 tbsp poppy seeds 200g but­ter, melted, plus extra

for the tins 225g plain flour 1 tsp bak­ing pow­der 4 large eggs 225g caster su­gar 1 tsp vanilla ex­tract


1 large or­ange, zested and juiced 100g caster su­gar 1 tbsp or­ange liqueur 170g pot full-fat Greek yo­gurt 500ml pot full-fat crème fraîche 350g straw­ber­ries, sliced

1 Dry-fry the poppy seeds in a pan over a gen­tle heat for 2 mins, then set aside to cool. Heat oven to 180C/160C fan/gas 4. But­ter and line 2 x 20cm sand­wich tins.

2 Mix to­gether the flour and bak­ing pow­der, then set aside. Put the eggs and su­gar in a mix­ing bowl. Us­ing elec­tric beat­ers, whisk un­til thick, pale and foamy. Pour in cooled but­ter and vanilla ex­tract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, us­ing a large metal spoon, fold into the cake mix­ture un­til even. Pour the mix­ture into tins and bake for 25 mins or un­til golden and springy to the touch. Cool in tins for 10 mins, then trans­fer to a wire rack.

3 To make the syrup, warm the or­ange juice and 50g su­gar in the mi­crowave for 30 secs. Stir in the liqueur. Us­ing a large ser­rated knife, cut each cake in half hor­i­zon­tally to make four cir­cles. Brush the cut side and edges of each cir­cle with the or­ange syrup.

4 To make the fill­ing, beat to­gether the yo­gurt, crème fraîche, re­main­ing su­gar and or­ange zest un­til thick and spread­able. Stack cakes with the creamy fill­ing and straw­ber­ries, fin­ish­ing with a creamy layer on top. Sprin­kle the re­main­ing poppy seeds over the top, then let the cake sit for 30 mins be­fore slic­ing. PER SLICE 503 kcals, fat 35g, sat­u­rates 22g, carbs 44g, sug­ars 31g, fi­bre 1g, pro­tein 7g, salt 0.2g

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