Thursday, 23 July 2009

Honey and Poppy Seed Cake


55g dark brown sugar
225g self raising flour
1tsp ground cinnamon
150ml clear honey
115g butter, softened
6 eggs ,separated
Pinch of salt
1tsp mixed spice
100g walnuts, chopped
50g poppy seeds

Preheat the oven to 190C/375F/ gas 5


Cream the butter and sugar. gradually beat in the egg yolks and add the honey. Sift the flour, salt and spices together and add to the mixture, a little at a time. Fold in the walnuts and half the poppy seeds. Whisk the egg whites until stiff and fold gently into the mixture. Sprinkle poppy seeds over the top

Spoon into an 8in cake tin and bake for 50-60 minutes.

When cool store in an air tight container.

No comments:

Post a Comment

Seafood Paella

Paella is the taste of Summer for me.  As soon as the sun is out so is the paella pan. I cooked this one on the hob, using two burners but i...