Poppyseed & honey cake

Poppyseed & honey cake
60 min.
8
396kcal

Suggestions


Indulge in the delightful flavors of our Poppyseed & Honey Cake, a dessert that perfectly balances sweetness and texture. This cake is not just a treat for the taste buds; it’s a feast for the eyes as well, with its beautiful golden hue and the delicate crunch of poppy seeds. Whether you're hosting a gathering or simply looking to satisfy your sweet tooth, this cake is sure to impress.

With a preparation time of just 60 minutes, you can whip up this scrumptious dessert without spending all day in the kitchen. The combination of golden caster sugar and clear honey creates a moist and fluffy cake that melts in your mouth, while the poppy seeds add a unique twist that elevates the flavor profile. Topped with a luscious icing made from icing sugar and fresh strawberry purée, this cake is not only delicious but also visually stunning.

Perfect for any occasion, from afternoon tea to a celebratory feast, the Poppyseed & Honey Cake is a versatile dessert that will leave your guests asking for seconds. Plus, it keeps well in an airtight container for up to five days, making it a great option for meal prep or a sweet treat throughout the week. So, gather your ingredients and get ready to bake a cake that will become a cherished favorite in your dessert repertoire!

Ingredients

  • 140 self raising flour for dusting
  • 100 brown sugar for dusting
  • 175 butter softened
  • 85 clear honey for a delicate flavour
  • medium eggs 
  • 25 cornstarch 
  • tbsp poppy seeds 
  • 100 powdered sugar 
  • 1.5 tbsp sieved strawberry purée (made by crushing and sieving a handful of strawberries)

Equipment

  • oven
  • whisk
  • wire rack
  • palette knife

Directions

  1. Heat the oven to 160C/fan 140C/gas
  2. Butter a 1.3 litre capacity ring tin (approx 20cm diameter) and dust the buttered surface with 1 tbsp each plain flour and caster sugar, then tap out the excess.
  3. Beat the butter, sugar and honey with a hand-held electric whisk, until pale and fluffy with a dropping consistency. Beat in the eggs one at a time.
  4. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.
  5. Spoon into the prepared tin and level the surface.
  6. Bake for about 35 mins until risen and firm to the touch. Leave to cool slightly in the tin then carefully remove, easing the sides with a palette knife. Cool on a wire rack.
  7. For the icing, mix both ingredients together then drizzle over the cake while its still on the rack and leave to set.
  8. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.

Nutrition Facts

Calories396kcal
Protein4.78%
Fat45.72%
Carbs49.5%

Properties

Glycemic Index
26.78
Glycemic Load
12.87
Inflammation Score
-4
Nutrition Score
5.1899999898413%

Flavonoids

Cyanidin
0.05mg
Delphinidin
0.01mg
Pelargonidin
0.69mg
Catechin
0.09mg
Epigallocatechin
0.02mg
Epicatechin
0.01mg
Naringenin
0.01mg
Kaempferol
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:396.38kcal
19.82%
Fat:20.52g
31.58%
Saturated Fat:11.9g
74.39%
Carbohydrates:50g
16.67%
Net Carbohydrates:49.05g
17.84%
Sugar:33.4g
37.11%
Cholesterol:108.41mg
36.14%
Sodium:169.49mg
7.37%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.83g
9.66%
Selenium:12.94µg
18.48%
Manganese:0.32mg
16.01%
Vitamin A:636.44IU
12.73%
Phosphorus:76.03mg
7.6%
Calcium:60.39mg
6.04%
Vitamin B2:0.1mg
6.03%
Vitamin E:0.8mg
5.32%
Copper:0.09mg
4.65%
Iron:0.83mg
4.62%
Folate:16.99µg
4.25%
Magnesium:16.22mg
4.05%
Zinc:0.59mg
3.93%
Vitamin B5:0.39mg
3.88%
Fiber:0.95g
3.82%
Vitamin B12:0.18µg
3.07%
Vitamin B1:0.04mg
2.74%
Potassium:88.07mg
2.52%
Vitamin B6:0.05mg
2.48%
Vitamin D:0.33µg
2.2%
Vitamin C:1.7mg
2.07%
Vitamin K:1.69µg
1.61%
Vitamin B3:0.25mg
1.27%