Poppyseed cake recipe Recipe

Name: Poppyseed cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) 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 (4.4fl oz) milk; 125 g (4.4oz) unsalted butter, melted; 2 tbsp olive oil; 1 cup cream or yoghurt to serve

Servings: persons

200 g (7.1oz) 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 (4.4fl oz) milk
125 g (4.4oz) unsalted butter, melted
2 tbsp olive oil
1 cup cream or yoghurt to serve

1
Preheat the oven to 160C (Gas 2-3).
2
Grease and flour a 27 cm springform tin.
3
Stir the poppyseeds in a dry frying pan over high heat for 5-10 minutes, or until fragrant.
4
Use a mortar and pestle to grind the seeds until fine.
5
Sift together the flour, baking powder and salt.
6
Beat the eggs and sugar until pale.
7
Stir in the crushed poppyseeds and lemon zest.
8
Fold the sifted dry ingredients into the egg mixture in three batches, alternating with the milk.
9
Fold in the melted butter and olive oil.
10
Pour the mixture into the cake tin.
11
Bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
12
Leave the cake in the tin to cool.
13
Serve at room temperature, with cream or yoghurt.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g (7.1oz) poppyseeds, 1 cup self-raising flour, 1 tsp baking powder, 1 pinch of salt, and more.

Yes, Poppyseed cake recipe 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.

Poppyseed cake recipe

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