A very unusual, nutty textured cake. The brown sugar and wholemeal flour add richness while the blue poppy seeds give a strong yet delicate flavour.
For the Cake
- 4 ounces blue poppy seeds
- 8⅓ fluid ounces reduced fat milk
- 8 ounces butter (margarine)
- 8 ounces turbinado sugar
- 3 eggs (separated)
- 8 ounces whole wheat flour
- 1 teaspoon baking powder
For the Icing
- 4 ounces confectioners' sugar
- 3½ fluid ounces rosewater
- silver balls (for decoration)
Joanna's Blue Poppy Seed Cake is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Preheat the oven to gas mark 4 (350 degrees F/ 180 degrees C).
- Boil poppy seeds in milk, turn off heat then leave to soak in milk for further 25 minutes. Line & grease an 8 inch round tin.
- Cream butter and sugar together. Add egg yolks one at a time & beat in thoroughly.
- Mix in flour and baking powder and fold into the mixture. Stir in poppy seeds and milk. Whisk egg whites until stiff, then fold into mixture.
- Spoon the mixture into the tin and bake for 1 hour and 15 minutes, until the skewer becomes clean and the centre feels firm. Leave to cool on a wire rack before icing.
- Sieve the confectioners' sugar, then simply add a teaspoon of rosewater at a time until you get a runny-ish consistency.
- Drizzle the icing over the top of the cake in a haphazard lattice pattern. I never cover it completely as I like to see the golden brown colour of the cake under the white icing.
- Before the icing sets, scatter lots of silver balls over the cake. Serve in thick slices with a cup of rose tea.