STRAWBERRY & POPPY SEED CAKE
A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 10-12 slices
Number Of Ingredients 13
Steps:
- Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
- Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
- To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
- To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.
Nutrition Facts : Calories 503 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
LEMON-POPPY SEED CAKE W/ STRAWBERRY RHUBARB SAUCE
This recipe is such a breath of fresh Spring air! It taste like strawberry lemonade in a delicious cake! And..it's made a little lighter so each piece with sauce is only 195 calories! What's not to love about that??
Provided by Teresa Jacobson
Categories Cakes
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. Lightly spray a Bundt pan with cooking spray then sprinkle with 1 T. sugar; tap out any extra.
- 2. In a large bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt; set aside.
- 3. In a separate bowl, whisk the egg until frothy. Whisk in the sugar, buttermilk, canola oil, lemon juice, zest, and vanilla. Gradually stir the wet ingredients to the dry ingredients until just moistened. Pour the batter into the prepared pan.
- 4. Bake for 30-40 minutes or until the cake tests done. Loosen the edges and invert onto a wire rack to cool completely.
- 5. Meanwhile, put the rhubarb, strawberries, water and sugar in a saucepan. Bring to a boil over high heat. Lower heat to simmer, stirring occasionally, until the mixture thickens, about 20-25 minutes. Serve warm.
STRAWBERRY POPPY SEED CAKE
The only way to make this tasty cake better is to pair it with a creamy scoop of vanilla ice cream or a warm cup of coffee. Strawberry Festival of Maine
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to a greased and floured 9-in. springform pan; spread batter slightly up sides of pan, forming a well. Combine filling ingredients; spoon into the well. Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and milk; drizzle over cake. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 166mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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