I came across this recipe recently using roasted poppy seeds which give a slightly nutty flavour to the cake.
The cake part is the same as a previous poppy seed cake – makowiec 4 -and uses the simple all in one method using soft tub margarine.
Here roasted poppy seeds are used and lemon rind is not, nor is there a lemon glaze.
Roasting Poppy Seeds
100g of poppy seeds are used in this recipe.
Use a small frying pan without any oil or butter.
Add the poppy seeds to the pan and heat gently for around 5 minutes, stirring the seeds with a wooden spatulas and do not let them burn.
Pour some milk into a jug or bowl and tip the roasted poppy seeds into the milk.
When the poppy seeds have cooled, tip then into a sieve and let them drain away until they are dry. You can press them with a spoon to speed up the process.
The seeds need to be as dry as possible – you could do this part several hours earlier or the night before.
This cake is a modern version as soft tub margarine is used and it is an all-in-one method which is so easy to do with an electric hand whisk.
I use either Flora original or Stork for baking – both of these have given good results.
100g poppy seeds – roasted
175g soft tub margarine for baking
225g self-raising flour
1 ½ teaspoons baking powder
175g caster sugar
3 tablespoon milk (full fat or semi-skimmed)
Pre heat the oven to Gas mark 4 – 1800C.
Make this as a tray bake in a tin about 31×22 cm.
I have a selection of Mermaid Hard Anodised rectangular baking tins and they are superb.
Grease the tin and use one piece of greaseproof paper to line the base and the two long sides of the tin.
Place all the ingredients except the poppy seeds into a large bowl and beat well for about 2 minutes until they are well blended.
Add the poppy seeds and mix them well in.
Put the mixture into the tin and bake for about 30-35 minutes.
Leave to cool on a cooling rack and then take the cake out of the tin.
Dust with icing sugar before serving.
Tea Plates – Silver Rose by Duchess