Poppy seed cake

Recipe from: 3/29/2001 12:00:00 AM
Ingredients 21
Servings 0
Time

Ingredients

  • TOPPING
  • 45
    ml
    white sugar
  • 45
    ml
    cake flour
  • 30
    ml
    butter
  • 2
    ml
    ground ginger
  • 1
    ml
    ground cinnamon
  • CAKE
  • 335
    ml
    cake flour
  • 7
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 4
    ml
    ground ginger
  • 1
    ml
    salt
  • 160
    ml
    butter, at room temperature
  • 280
    ml
    white sugar
  • 2
    extra-large eggs
  • 125
    ml
    sour cream
  • 125
    ml
    strong rooibos tea
  • 65
    ml
    orange juice
  • 10
    ml
    finely grated orange rind
  • 5
    ml
    vanilla essence
  • 85
    ml
    poppy seeds
 

Method

 
Preheat the oven to 180 ºC and butter a 22 cm loose-bottomed cake tin or spray with non-stick spray. Mix the ingredients for the topping until lumps form. Chill until needed. To make the cake, sift the first five cake ingredients together. Cream the butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Add the sour cream, tea, orange juice and rind, and vanilla essence. Add the dry ingredients and mix well. Add the poppy seeds and mix. Turn the batter into the prepared tin, spreading evenly (the batter will only half fill the tin. Bake the cake for 30 minutes. Sprinkle the topping mixture over the cake and bake for another 30 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Allow the cake to cool slightly before loosening the sides with a knife. Carefully remove the cake and transfer to a cake platter. Makes 1 medium-sized cake.
 

Read more on: bake
 

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