Poppy Seed Cake – a delicious recipe with poppy seed, milk, margarine, vanilla essence, caster sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 14cm x 21cm loaf pan or an equivalent spring form round cake pan.
2
Combine poppy seeds and milk in medium bowl.
3
Stand for 1 hour.
4
Add butter, essence, sugar, eggs and sifted flour to poppy seed mixture.
5
Beat on low speed with electric mixer until combined.
6
Then beat mix on medium speed for about three minutes (until a pale colour).
7
Pour into prepared pan.
8
Bake in moderate oven (180C) for approximately 1 hour (Until middle is cooked).
9
Stand for five minutes before turning onto a wire rack.
10
(English to American flour translations).
11
Cake & pastry flour = soft flour
12
All-purpose flour = plain flour
13
Bread flour = strong flour, hard flour
14
Self-rising flour = self-raising flour
15
Whole-wheat flour = wholemeal flour.
554
kcal
Calories
9
g
Fat
99
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ⅓ cup poppy seed, ¾ cup milk (rice milk works too), 185 g margarine, 2 teaspoons vanilla essence, and more.
Yes, Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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