Fine Poppyseed Cake

Mother’s Day is coming up and the whole family are coming over for coffee. And a piece of cake or two, of course. What about a poppyseed cake?

These small but perfectly formed seeds have an unmistakable flavour and pep up the simplest sponge cake right away. Just like our fine poppyseed cake: It has a remarkably simple yet moist sponge with a fine poppyseed mix that makes it particularly flavourful. This classic loaf cake is guaranteed to lift the hearts of those who love poppyseeds.

Encores

“What else you’ll need

For the dough:

• 150 g soft margarine or butter
• 3 medium eggs
• 60 ml milk (1.5 % fat)

For the poppyseed filling:

• 75 ml water

For the baking tin:

• A little grease and wheat flour

“

Preparation

Make the dough

1. Preheat a conventional oven to around 180 °C (fan 160 °C).
2. Mix the poppyseed filling with water.
3. Then put the baking mix, soft margarine or butter, eggs and milk into a mixing bowl and mix with an electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy.

Bake

1. Grease a loaf tin (approx. 25 cm) and dust with flour, add 2/3 of the dough and smooth out.
2. Now mix the poppyseed filling with the rest of the dough and spread over the light dough.
3. The cake can now be baked on the middle shelf of the preheated oven for around 60 minutes. After around 15 minutes’ baking time, make a cut around 1 cm deep lengthwise in the middle of the cake. Use a wooden skewer to check whether the cake is fully baked before taking it out of the oven.

Cool and glaze

1. After baking, remove the cake from the tin and place on a wire rack to cool.
2. Dust with powdered sugar before serving.