Poppyseed & honey cake

Poppyseed & honey cake

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 25 mins Cook: 35 mins Ready in about 1 hr, plus cooling

Skill level

Moderately easy


Cuts into 8-10 slices

A deliciously moist cake with a tangy strawberry-flavoured icing

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per slice (of 10)

Save to My Good Food
Please sign in or register to save recipes.


  • 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)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, October 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
jenjenxx's picture

wonder if it will be ok without the honey as don't like it any idea?

heather99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this a lot, my children absolutely love it. I make it in a loaf tin (takes bit longer in the oven) or a square shallow tin, in fact any old shape works. It never goes wrong either. I did buy the round tin suggested but found that occasionally i couldn't get it all out without bits still sticking to the tin, so the cake looked a bit like a ruin, which annoyed me greatly!! I just dust with icing sugar rather than bother with the strawberry sieving bit and it goes down a treat. Good cut up for lunch boxes too.

falcoprincess's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didnt have the correct tin so ive made it in a square tin and cut into mini squares. The cake is gorgeous and moist but the icing is far too runny and didnt work at all. Next time im going to make them into cupcakes and try a lemon or strawberry frosting.

moonhippy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice cake, very sweet and easy to make.

iloverainbowdrops's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've had this in my binder for aaaages and only just got round to trying it - it was a great bake, really foolproof. In the absence of a ring-shaped tin I used a 21cm square tin and cut the cake into little squares. Also I made a lemony icing and drizzled it over the top for a bit of contrast to the sweetness of the honey. Next time I plan to try it in baby bundt cake moulds. Nom nom nom!

weetabix's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

tomthumb's picture

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.

iainag's picture

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.

cloclo's picture

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