Poppyseed cake recipe
Poppyseeds add texture and speckles of colour to a cake. Sevtap Yuce makes her bake wonderfully moist with yoghurt and olive oil.
Ingredients
- 200 g poppyseeds
- 1 cup self-raising flour
- 1 tsp baking powder
- 1 pinch of salt
- 2 eggs
- 1 cup caster sugar
- 1 tbsp lemon zest
- 125 ml milk
- 125 g unsalted butter, melted
- 2 tbsp olive oil
- 1 cup cream or yoghurt to serve
Details
- Cuisine: Turkish
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 10
Step-by-step
- Preheat the oven to 160°C (Gas 2-3). Grease and flour a 27 cm springform tin.
- Stir the poppyseeds in a dry frying pan over high heat for 5-10 minutes, or until fragrant. Use a mortar and pestle to grind the seeds until fine.
- Sift together the flour, baking powder and salt. Beat the eggs and sugar until pale. Stir in the crushed poppyseeds and lemon zest.
- Fold the sifted dry ingredients into the egg mixture in three batches, alternating with the milk. Fold in the melted butter and olive oil.
- Pour the mixture into the cake tin. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake in the tin to cool. Serve at room temperature, with cream or yoghurt.
Recipe taken from Turkish Flavours: recipes from a seaside cafe, by Sevtap Yuce.
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