Poppyseed cake

Poppyseed cake

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
200g poppyseeds
1 cup self-raising flour
1 teaspoon baking powder
pinch salt
2 eggs
1 cup caster sugar
1 tablespoon lemon zest
125ml milk
125g unsalted butter, melted
2 tablespoons olive oil
cream or yoghurt, to serve

Method

  1. Preheat the oven to 160°C. Grease and flour a 27 cm springform tin.
  2. Stir the poppyseeds in a dry frying pan over high heat for 5–10 minutes, or until fragrant. Use a mortar and pestle to grind the seeds until fine.
  3. Sift together the flour, baking powder and salt. Beat the eggs and sugar until pale. Stir in the crushed poppyseeds and lemon zest. Fold the sifted dry ingredients into the egg mixture in three batches, alternating with the milk. Fold in the melted butter and olive oil.
  4. Pour the mixture into the cake tin. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake in the tin to cool. Serve at room temperature, with cream or yoghurt.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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