Poppyseed & honey cake

Poppyseed & honey cake

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(5 ratings)

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

More effort

Cuts into 8-10 slices
A deliciously moist cake with a tangy strawberry-flavoured icing

Nutrition and extra info

  • Freeze un-iced

Nutrition: per slice (of 10)

  • kcal315
  • fat18g
  • saturates10g
  • carbs40g
  • sugars25g
  • fibre1g
  • protein4g
  • salt0.5g


  • 140g self-raising flour, plus extra for dusting
  • 100g golden caster sugar, plus extra for dusting
  • 175g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g clear honey - try acacia for a delicate flavour
  • 3 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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)



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  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.

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Comments, questions and tips

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21st Sep, 2011
wonder if it will be ok without the honey as don't like it any idea?
heather99's picture
26th Jun, 2011
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.
29th May, 2011
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.
24th Nov, 2010
Really nice cake, very sweet and easy to make.
18th Sep, 2010
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!
1st Apr, 2010
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!
1st Oct, 2009
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.
27th Aug, 2009
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.
11th Jan, 2009
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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