Poppyseed & honey cake

Poppyseed & honey cake

A deliciously moist cake with a tangy strawberry-flavoured icing

Difficulty and servings

Moderately easy

CUTS INTO 8-10 SLICES

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 35 mins

READY IN ABOUT 1 HR, PLUS COOLING
Freezable

FREEZE UN-ICED

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Butter a 1.3 litre capacity ring tin (approx 20cm diameter) and dust the buttered surface with 1 tbsp each plain flour and caster sugar, then tap out the excess.
  2. Beat the butter, sugar and honey with a hand-held electric whisk, until pale and fluffy with a dropping consistency. Beat in the eggs one at a time. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.
  3. Spoon into the prepared tin and level the surface. Bake for about 35 mins until risen and firm to the touch. Leave to cool slightly in the tin then carefully remove, easing the sides with a palette knife. Cool on a wire rack.
  4. For the icing, mix both ingredients together then drizzle over the cake while it's still on the rack and leave to set. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.

PER SLICE (OF 10)

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

Recipe from Good Food magazine, October 2004.

Latest comments and suggestions

  • 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?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 01 April 2010

    Sarah rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

CUTS INTO 8-10 SLICES

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 35 mins

READY IN ABOUT 1 HR, PLUS COOLING
Freezable

FREEZE UN-ICED

Moist and zingy

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)
Send to a friend Print this recipe Add to your binder

PER SLICE (OF 10)

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

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy inspired recipes delivered straight to your door every month.

Order today, receive your first 3 issues for just £3.

Events

BBC Good Food shows

Join us at the BBC Good Food Shows!

Plan your trip and book tickets online now.

On TV

Foodie TV

Good Food Channel - see your favourite chefs on Sky Channel 249, Virgin TV 260.

See all TV listings at radiotimes.com, see all goodfoodchannel.co.uk

listings.

Websites

Shopping Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com
Shopping

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk