Cake with Poppy Seed Filling

• Today is the 11th year anniversary of my blog.
• I started on 4 July 2015.
• This will be my 725 post.
• I used to have several recipes per post but have realised that is too much and I now try to have 1 recipe per post.
• I thought I would use a very Polish ingredient in this post – that is poppy seed.
• This is really a large version of my small buns with poppy seed filling.
• I had some poppy seed to use up and wanted to make a simple cake.
• I used a large cake liner in a 20cm diameter loose bottomed tin.
• I used a 3 egg version of my sponge cake.
• I had around 50g of poppy seeds – you can use a bit more.

INGREDIENTS

• Cake
• 3 eggs – weighed in their shells
• Equal weighs of the eggs for – Sugar, Butter and Plain Flour
• 1 teaspon baking powder for each 100g flour
• *
• Filling
• 50g or more of poppy seed
• Milk to cover these in a pan
• 2-3 tablepoons of runny honey
• 1 tablespoon of semolina – optional

METHOD – filling

• Simmer the poppy seeds in the mix for around 20 minutes.
• Using a fine sieve, sieve the poppy seeds to remove the milk.
• Get the poppy seeds as dry as possible.
• Put them back in the pan and heat gently to remove any move liquid.
• Add the honey and stir this in well.
• Stir in the semolina if using.
• Leave to cool completly.

METHOD – cake

• Pre-heat the oven to GM5 – 190^o C.
• Cream the butter with the sugar until light and fluffy.
• Cream in the eggs.
• Fold in the flour and baking powder mixture.

METHOD – to assemble the cake

• Put the cake liner into the tin.
• Add just over half the cake mixture and spread to the edges.
• Put all of the poppy seed mixture on top and stir a little into the cake mixture.
• Put the rest of the cake mixture on to and spread to the edges.
• Bake for around 50 minutes – maybe more – until the top is golden and a tester comes out clear.

Serve on a Royal Doulton Sonnet tea plate.