Poppyseed & honey cake

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• CloClo

  11 January 2009

  CloClo commented on this recipe

  I really want to try this, but haven't got the right tin. Any tips for making it in a normal one?

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• Iain the Scottish person

  27 August 2009

  Iain the Scottish person commented on this recipe

  CloClo - I think Tesco are now selling these tins as are the dreaded Ikea ;-) PS The cake is excellent - I've made it 2 years in a row for my son's birthday.

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• tom thumb

  01 October 2009

  tom thumb commented on this recipe

  I tried this cake as a tester on some friends, in preparation of the Jewish New Year, (it is tradition to eat sweet foods at this particular time of year). I did not make the strawberry topping just used the cake mix. It was very moist and light however it's not a deep cake and I prefer something a bit deeper, however I would make it again.

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• Sarah

  01 April 2010

  Sarah rated and commented on this recipe

  

  I've made this recipe four times now and am getting better and better at it. The light moist texture is delicious!! My sister loves this cake and we usually decorate it elaborately. The last time we made it i made a chocolate icing for it which went down really well. Also the nicer the honey you use the more you can taste it. Using a really think honey is gorgeous!

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Ingredients

• 140g self-raising flour , plus extra for dusting
• 100g golden caster sugar , plus extra for dusting
• 175g butter , softened
• 85g clear honey - try acacia for a delicate flavour
• 3 medium eggs
• 25g cornflour
• 2 tbsp poppy seeds

FOR THE ICING

• 100g icing sugar
• 1½-2 tbsp sieved strawberry purée (made by crushing and sieving a handful of strawberries)

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Difficulty and servings

CUTS INTO 8-10 SLICES

Preparation and cooking times

Prep 25 mins

Cook 35 mins

READY IN ABOUT 1 HR, PLUS COOLING

FREEZE UN-ICED

Ingredients

• 140g self-raising flour , plus extra for dusting
• 100g golden caster sugar , plus extra for dusting
• 175g butter , softened
• 85g clear honey - try acacia for a delicate flavour
• 3 medium eggs
• 25g cornflour
• 2 tbsp poppy seeds

FOR THE ICING

• 100g icing sugar
• 1½-2 tbsp sieved strawberry purée (made by crushing and sieving a handful of strawberries)

PER SLICE (OF 10)

315 kcalories, protein 4g, carbohydrate 40g, fat 18 g, saturated fat 10g, fibre 1g, sugar 25g, salt 0.5 g

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