Poppy Seed Bundt Cake
- ¼ cup melted butter (for greasing)
- 1 tablespoon Poppy seeds (for coating)
- 2 tablespoons Almond flour (for coating)
- 1 cup butter (softened)
- 1 ¼ cups caster sugar
- 6 eggs
- 1 teaspoon Baking powder
- 4 cups all-purpose flour
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup Poppy seeds
- 2 tablespoons Lime juice
- 3 tablespoons Lime juice
- Rose petal
- caster sugar (superfine)
- 1 ½ cups powdered sugar (sieved)
- colored dragee (for decoration)
How healthy are the main ingredients?egg
1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Teaspoon, 1 Blender
Heat the oven to 170°C/150°C fan/gas 3. Brush a Gugelhupf or Bundt tin with the melted butter. Sprinkle over the poppy seeds and ground almonds and shake out any excess.
Put the butter and sugar into a bowl and beat until light and creamy. Add the eggs a little at a time, beating well between each addition. Sieve together the baking powder and flour and stir into the egg mixture alternating with the milk. Stir in the vanilla extract, poppy seeds and lime juice. Pour into the cake tin and spread level. Bake in the oven for about 1 hour until well risen and golden brown. Test for doneness by inserting a wooden skewer and if it comes out clean the cake is ready. Leave to cool in the tin for 10 minutes and then turn out onto a wire rack.
Using 1 tbsp of the lime juice brush the rose petals lightly using a small paintbrush. Sprinkle with caster (superfine) sugar and leave to dry.
Put the icing (confectioner's) sugar into a bowl. Add enough lime juice to mix to a thick pouring consistency. Spoon the icing over the cake and sprinkle over the silver dragées. Scatter over the rose petals and serve.