Name: Poppy seed cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 45.00 ml white sugar; 45.00 ml flour cake; 30.00 ml butter; 2.00 ml ginger ground; 1.00 ml cinnamon ground; 335.00 ml flour cake; 7.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 4.00 ml ginger ground; 1.00 ml salt; 160.00 ml butter room temperature; 280.00 ml white sugar; 2.00 eggs extra-large; 125.00 ml sour cream; 125.00 ml rooibos strong tea; 65.00 ml orange juice; 10.00 ml orange zest only; 5.00 ml vanilla essence; 85.00 ml poppy seeds

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Ingredients (19)

TOPPING

45.00 ml	white sugar
45.00 ml	flour — cake
30.00 ml	butter
2.00 ml	ginger — ground
1.00 ml	cinnamon — ground

CAKE

335.00 ml	flour — cake
7.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
4.00 ml	ginger — ground
1.00 ml	salt
160.00 ml	butter — room temperature
280.00 ml	white sugar
2.00	eggs — extra-large
125.00 ml	sour cream
125.00 ml	rooibos — strong tea
65.00 ml	orange juice
10.00 ml	orange — zest only
5.00 ml	vanilla — essence
85.00 ml	poppy seeds

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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.