Poppy Seed Cake
Ready In: 55 mins
Serves: 4-6
Ingredients
- 1⁄3 cup poppy seed
- 3⁄4 cup milk (rice milk works too)
- 185 g margarine
- 2 teaspoons vanilla essence
- 1 cup caster sugar
- 3 eggs
- 2 cups self raising flour (self rising)
Directions
- Grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan.
- Combine poppy seeds and milk in medium bowl. Stand for 1 hour.
- Add butter, essence, sugar, eggs and sifted flour to poppy seed mixture.
- Beat on low speed with electric mixer until combined. Then beat mix on medium speed for about three minutes (until a pale colour).
- Pour into prepared pan.
- Bake in moderate oven (180C) for approximately 1 hour (Until middle is cooked).
- Stand for five minutes before turning onto a wire rack.
- (English to American flour translations).
- Cake & pastry flour = soft flour
- All-purpose flour = plain flour
- Bread flour = strong flour, hard flour
- Self-rising flour = self-raising flour
- Whole-wheat flour = wholemeal flour.
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