Poppyseed & Honey Cake
Delight in the delicate sweetness of this Honey and Poppy Seed Ring Cake. With its tender crumb and subtle floral notes from acacia honey, this cake is a treat for any occasion. Topped with a luscious strawberry icing, each bite is a harmonious blend of flavors and textures. Enjoy a slice with a cup of tea and savor the simple pleasure of homemade goodness.
— Constant Cookbook
Ingredients
- 140g self-raising flour , plus extra for dusting
- 100g golden caster sugar , plus extra for dusting
- 175g butter , softened
- 85g clear honey - try acacia for a delicate flavour
- 3 medium eggs
- 25g cornflour
- 2 tbsp poppy seeds
- 100g icing sugar
- 1½-2 tbsp sieved strawberry purée (made by crushing and sieving a handful of strawberries)
Instructions
- Heat the oven to 160C/fan 140C/gas 3. 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.
- 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. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.
- Spoon into the prepared tin and level the surface. 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.
- For the icing, mix both ingredients together then drizzle over the cake while it’s still on the rack and leave to set. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.
Cook Time
35M
Prep Time
PT25M
Yield
CUTS INTO 8-10 SLICES
Nutrition
- Calories: 315 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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