Poppy Seed Cake

 

This is a recipe to which you will want to make again and again, not only because of its pure simplicity but because of its delicate vanilla flavour and it's effortless joy to make. A forgiving cake that freezes beautifully and may be easily iced with an icing sugar glaze. Whether celebrating or gift giving this is the go to cake.  

Poppy Seed Cake 

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1 cup poppy seeds

1/3 cup runny honey

1 cup butter, softened

1 1/2 cups caster sugar

4 large eggs, separated 

1 cup sour cream

1 teaspoon vanilla extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1  teaspoon salt

In a small saucepan mix and gently cook the poppy seeds with the honey and add 1/4 cup water, for 3 to 4 minutes. Allow this to cool.

Lightly grease and flour a loaf tin and line the bottom with baking parchment. Set aside. Position the rack to the middle of the oven and then Preheat oven to 350ºF. 

Separate the egg yolks from the egg whites into two separate bowls.

Cream the butter and sugar until lightly fluffy... it won't go as light and fluffy as a sponge because there is more sugar than butter.

Add the cooled poppy seed mixture to the creamed butter mixture, gently stir, then add the egg yolks one at a time, beating well after each addition.

Blend in the sour cream and vanilla.

Sift together the flour, baking soda, baking powder and salt in a large bowl.

Gradually add the poppy seed mixture to the dry ingredients, beating well.

Beat the egg whites until stiff and fold into the batter.

Pour the batter into the prepared baking tin.

Bake in the middle of the oven for about 40 to 50 minutes. Checking at the 30 minute mark. Once fairly brown and firm on top, carefully remove from oven and cool in the tin for 5 minutes. Remove from the tin and allow to cool completely on a wire rack.

Notes: You can make this in cake form, use one 8" or 9" cake tin. Ovens vary so if you notice that the cake is browning too quickly just reduce the temperature a little. 

Rather than separating the eggs, you may add the egg yolks and whites all together, it will change the texture but not the flavour. 

This recipe does make a substantial amount of batter, so needing a large bowl is essential. When prepared there was enough batter to fill two loaf pans. I did bake the two together however found that the baking time did not need to be adjusted, both tins baked in under 50 minutes.