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| | Message 7 of 8 in Discussion |
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Poppy Seed Cake
3oz (75g) Poppy seeds 1/ pt (190ml) Milk 2 Eggs 4oz (100g) Raw brown sugar 1/4pt (150ml) Oil 1tsp (5ml) Almond essence 8oz (225g) Wholemeal SR flour 1 1/2 oz (40g) Skimmed milk powder 1tsp (5ml) Ground cinnamon
Grease and line the base of an 11 x 7�?(27 x 18cm) cake tin. Soak 2oz (50g) poppy seeds in the milk for an hour. Whisk the eggs and sugar together until light and creamy. Very slowly whisk in the oil and almond essence until thoroughly mixed. Fold in the remaining ingredients. Pour the mixture into the prepared tin, sprinkle with remaining poppy seeds and bake in the oven at 190°C (375°F/Gas mark 5) for 20-25 minutes until just firm to the touch. Cool on a wire tray and cut into slices to serve. |
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