Poppy seed cake
- 70g blue poppy seeds
- 150ml milk
- 150g butter
- 150g sugar (generally use caster, but light brown would also work)
- 2 eggs (also works well with one egg plus two whites)
- 150g self raising flour (or plain flour plus 3/4 tsp baking powder)
This recipe is for a long loaf tin – longer than normal bread tin. Might also work in an 8 inch round tin. Line or grease the tin. Try as cupcakes – probably will make at least 9. Baking time shorter of course.
Pre-heat oven to 180 degrees fan.
Put the poppy seeds in a pan with the milk and heat to boiling, then leave to soak for about half an hour with the lid on.
Cream the butter and the sugar and then add the eggs one by one. Then mix in the poppy-seed milk mixture and finally the flour.
Bake for 45 mins.