Strawberry & poppy seed cake

Strawberry & poppy seed cake

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(19 ratings)

Prep: 35 mins Cook: 25 mins

More effort

Cuts into 10-12 slices
A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly

Nutrition and extra info

  • Freeze cake bases only

Nutrition: per slice (12)

  • kcal503
  • fat35g
  • saturates22g
  • carbs44g
  • sugars31g
  • fibre1g
  • protein7g
  • salt0.2g
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Ingredients

  • 4 tbsp poppy seed
  • 200g unsalted butter, melted, plus a little extra for greasing
  • 225g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs, at room temperature
  • 225g golden caster sugar
  • 1 tsp vanilla extract

For the syrup and filling

  • zest and juice 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g golden caster sugar
  • 1 tbsp orange liqueur (optional)
  • 170g pot full-fat Greek yogurt
  • 500ml pot full-fat crème fraîche
  • 350g strawberry, sliced, plus extra to serve (optional)
    Strawberries

    Strawberry

    straw-bare-ee

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

Method

  1. Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.

  2. Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.

  3. To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.

  4. To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

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Comments, questions and tips

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bnuttall
27th Jun, 2013
I agree it's a terrible website and where is my folder with 70 plus recipes???
lenotchka
20th Jun, 2013
The list of ingredients is missing.
jenuwefa
26th Jun, 2013
They're right there on the left....?
lenotchka
20th Jun, 2013
Where is the ingredients list?
loulewis
20th Jun, 2013
A lovely bake! The cream that isn't cream really whips up nicely and tastes great with the sponge, strawbs and hint of orange that comes through to make a more complex flavour. Easy to make if you're used to baking cakes. I omitted the liqueur. A great pudding for our guests! It was also lovely for a couple days after- keep in the fridge and remove an hour before eating.

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