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Joanna's Blue Poppy Seed Cake

A community recipe by

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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.


Serves: 4-6

For the Cake

  • 113 blue poppy seeds
  • 237 reduced fat milk
  • 227 butter (margarine)
  • 227 turbinado sugar
  • 3 eggs (separated)
  • 227 whole wheat flour
  • 1 teaspoon baking powder

For the Icing

  • 113 confectioners' sugar
  • 100 rosewater
  • silver balls (for decoration)


Joanna's Blue Poppy Seed Cake is a community recipe submitted by tootsievalentine and has not been tested by 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.
  • 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.
  • Tell us what you think