Method
- Preheat your haven (oven) to a cozy 180°C.
- Choose your baking vessel, preferably a 20cm x 25cm x 5cm deep ceramic or tin dish, and coat it with a gentle layer of grease.
- Summon your inner baker and whisk together eggs, sugar, and oil until you get a blend that's light and aerated.
- Now, it's time for the poppy seeds, coconut, self-raising flour, and yoghurt to join the party. Stir them in gently, ensuring you keep the batter's integrity intact.
- Once your mix reaches a harmonious consistency, pour it into your prepared dish and let it bake for about 45 minutes. The cake's readiness can be tested with a simple cake tester - if it emerges clean, your cake is good to go!
- Let it cool, showing patience that's hard but essential.
In case you missed it last week, we showcased another of Lianne's specialties: the Buttermilk Beignets with Custard. This week, it’s all about the White Chocolate Poppy Seed Cake. Dive deep into this delicacy and others by grabbing a copy of Kindred Kitchen. Order in August, and in the true 1701 spirit of giving, we’ll surprise you with a complimentary box of nougat. A perfect pairing for your baking adventures. Dive into the recipe and relish every bite of this creation.
Dive into the world of cookies, cakes, tarts, and more by ordering your copy here.
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