Name: Poppy seed cake
Yield: 8 servings
Cuisine: Bake
Ingredients: 3.00 eggs extra-large; 315.00 g castor sugar; 125.00 ml oil; 250.00 ml yoghurt natural; 125.00 ml poppy seeds; 100.00 g coconut; 140.00 g flour self-raising; 200.00 g white chocolate broken into pieces; 70.00 g icing sugar sifted; 90.00 ml milk; 45.00 ml margarine; 5.00 ml vanilla essence; 50.00 g icing sugar extra; poppy seeds

Recipe Disclaimer

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Ingredients (14)

CAKE

3.00	eggs — extra-large
315.00 g	castor sugar
125.00 ml	oil
250.00 ml	yoghurt — natural
125.00 ml	poppy seeds
100.00 g	coconut
140.00 g	flour — self-raising

ICING

200.00 g	white chocolate — broken into pieces
70.00 g	icing sugar — sifted
90.00 ml	milk
45.00 ml	margarine
5.00 ml	vanilla — essence
50.00 g	icing sugar — extra
	poppy seeds

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease two 20 cm cake tins with margarine.
Cream the eggs and castor sugar together until light and fluffy. Add the oil and yoghurt and beat well.
Add the poppy seeds, coconut and self-raising flour and blend very well.
Turn the mixture into the two cake tins, dividing it evenly.
Bake for 30 to 35 minutes or until a testing skewer comes out clean when inserted into the centre of each cake. Turn out on a wire rack to cool.
Heat the chocolate, icing sugar and milk in the microwave oven or over boiling water until the chocolate has melted.
Stir continuously, or at one-minute intervals if melting the chocolate in the microwave oven.
Add the margarine and vanilla essence and mix well. Sift in the extra icing sugar, blend well.
Spread half the icing over one cake layer and top with the other layer.
Spread the remaining icing over the cake, reserving some for rosettes. Sprinkle with poppy seeds and decorate with chocolate curls, if desired.