Vanilla & poppy seed swirl cake

Vanilla & poppy seed swirl cake

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Cooking time

Prep: 50 mins Cook: 40 mins plus 3 hrs proving and overnight chilling

Skill level

Moderately easy

Servings

Serves 10

This clever rolled dough gives this bundt cake a lovely swirled finish. Serve as a special occasion breakfast, or with coffee

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
506
protein
11g
carbs
52g
fat
35g
saturates
15g
fibre
1g
sugar
22g
salt
1g

Ingredients

For the dough

  • 400g '00' or sponge flour
  • 7g sachet or 1½ tsp fast-action dried yeast
  • 50g golden caster sugar
  • 100ml milk, warmed
  • 3 large eggs, beaten
  • 150g butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy

For the poppy seed filling

  • 100g flaked almonds
  • 140g poppy seeds
  • 100g butter (save 1 tbsp for greasing)
  • 1 tbsp vanilla extract
  • 4 tbsp clear honey

For the vanilla glaze

  • 85g icing sugar
  • 2 tsp vanilla extract

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Method

  1. Combine the flour, yeast, sugar, milk, eggs and ½ tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins – the dough should look quite sticky at this stage. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated. Mix for a few more mins until smooth. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good).
  2. Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely.
  3. Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste.
  4. If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly ¾ of the tin. Heat oven to 200C/180C fan/gas 6.
  5. Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze – keep layering it on until it is all used up. Cool for 10 mins before serving.

Recipe from Good Food magazine, October 2013

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Comments

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karampour54's picture

I baked this cake I enjoyed that very much and shared it with my friends. Thanx BBC GOOD FOOD!

descaz's picture

This recipe was involved - it took two days on and off. But it was worth every second. The brioche-like result with the aromatic poppyseed filling was so moreish, it was gone within a day. Don't be daunted, give it a try - you will love it. Naughty but unbelievably nice.

carodarcy's picture

I made this to the letter of the recipe and I must say it turned out exactly like the photo - the first time this has happened to me! However it gave me some anxious moments. All went according to plan until I had put the filling in and rolled it up, but once it was in the tin, it didn't seem to rise at all. I left it for about 2 hours but could see no difference. I thought that somehow the yeast must have died overnight in the fridge, but after all that effort I decided to bake it anyway, although I wasn't expecting much. And blow me down it rose to twice the size in the oven, and looks and tastes lovely, very continental. And as others have said, it's huge, so lucky that you can freeze it. It's a fiddle to make, but in a nice way, and you do have a spectacular cake at the end of it.

sandrabowes's picture

I found this mixture to be a bit too sticky and had to add a little extra flour .The cake has a delicious flavour , and texture a like a cross between a brioche and a Danish pastry.
I added about 5 chopped up soft eating apricots to the filling which gave it a nice tang!
I do think if I make this cake again I will reduce the amount of poppy seed in the filling .
I didn't bother with the icing glaze I we were desperate to try it .
It really is a very big cake , great for sharing!

adelaidefreville's picture

This makes a very big cake , 20 serves at least! A bit disappointing, with a bland filling. Would add peels or raisins if I bake another one.

michellebogers's picture

Carefully followed the instructions but the dough came out way too sticky. Added 50g flour last minute and that fixed the problem. The filling was amazing!

skippyman's picture

I am not keen on almonds, what do we think would work well instead - hazelnuts maybe?

xmorpheus's picture

I dumped out about 2/3rds of the poppyseeds as it really looked like overkill - glad I did! I used pecans instead of almonds and that has worked well. Angry with myself as it was overcooked - timer on the oven got stuck! Can't blame the recipe for that though! I think if it hadn't had too long in the oven, it would be perfect. Still very edible.Overall though, I found it to be a lot of faff - probably wouldn't bother again.

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