Strawberry & Poppy Seed Cake
This delightful poppy seed cake is a perfect harmony of flavors and textures. The aromatic poppy seeds lend a subtle nuttiness to the light and fluffy sponge layers, while the zesty orange syrup adds a delightful citrusy kick. Layered with a luscious creamy filling made from Greek yogurt and crème fraîche and generously studded with fresh strawberries, this cake is a true celebration of summer's bounty. Each bite offers a burst of freshness and sweetness, making it an ideal treat for any occasion.
— Constant Cookbook
Ingredients
- 4 tbsp poppy seeds
- 200g unsalted butter , melted, plus a little extra for greasing
- 225g plain flour
- 1 tsp baking powder
- 4 large eggs , at room temperature
- 225g golden caster sugar
- 1 tsp vanilla extract
- zest and juice 1 large orange
- 100g golden caster sugar
- 1 tbsp orange liqueur (optional)
- 170g pot full-fat Greek yogurt
- 500ml pot full-fat crème fraîche
- 350g strawberries , sliced, plus extra to serve (optional)
Instructions
- Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
- Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
- To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
- To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.
Cook Time
25M
Prep Time
PT35M
Yield
Cuts into 10-12 slices
Nutrition
- Calories: 503 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 31 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.2 milligram of sodium
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