(for the Botanic Housewives who are interested).
Poppy Seed Cake
How to make Poppy Seed Cake.
Note. Self - rising flour can be used in place of the flour, baking powder and soda, if desired. However the texture won’t be quite as light.
Serves : 10 - 12
2 2/3 cups sifted plain flour
1 1/4 teaspoon baking powder
1 teaspoon soda bicarbonate
250 g ( 8 oz ) butter or margarine
1 3/4 cups sugar
5 eggs , separated1 cup buttermilk
1/2 cup poppy seeds
2 to 3 teaspoon grated lemon peel
2 teaspoon sifted icing sugar to decorate ( optional )
Grease and flour a 25 cm ( 10 in ) decorative ring tin. Preheat oven to 150 * C (gas / electric).
Sift together the flour, baking powder and soda into a bowl.
Beat together the butter and 1 1/2 cups of the sugar until light and creamy.
Beat the egg yolks, one at a time, until combined.
Add the dry ingredients, alternately with the buttermilk, beating until smooth after each addition.
Beat in poppy seeds and the lemon peel.
In a separate bowl with clean beater, beat egg whites until foamy. Gradually add 1/4 cup sugar , beating constantly to stiff, glossy peaks. Fold meringue into batter until no steaks remains.
Pour into prepared tin.
Bake until top springs back when touched lightly, about 55 minutes. Cool slightly; loosen from tin. Invert on to wire rack; cool completely. Sprinkle with icing sugar before serving, if desired. Wrap cut cake to store.