Vanilla & poppy seed swirl cake
Vanilla & poppy seed swirl cake is a lacto ovo vegetarian dessert. One serving contains 570 calories, 11g of protein, and 33g of fat. This recipe serves 10 and costs $1.45 per serving. It is brought to you by BBC Good Food. 397 people have made this recipe and would make it again. Head to the store and pick up poppy seed, sachet or, milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a good spoonacular score of 59%. If you like this recipe, take a look at these similar recipes: Lemon Poppy Seed Donuts with Vanilla Glaze, Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), and Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses.
Servings: 10
Preparation duration: 50 minutes
Cooking duration: 40 minutes
Ingredients:
400g '00' or sponge flour
50g golden caster sugar
100ml milk, warmed
3 large eggs, beaten
150g butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy
100g flaked almond
140g poppy seed
100g butter (save 1 tbsp for greasing)
1 tbsp vanilla extract
4 tbsp clear honey
85g icing sugar
2 tsp vanilla extract
7g sachet or 1½ tsp fast-action dried yeast
Equipment:
bowl
frying pan
food processor
oven
wire rack
Cooking instruction summary:
Combine the flour, yeast, sugar, milk, eggs and tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins the dough should look quite sticky at this stage. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated. Mix for a few more mins until smooth. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good). Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely. Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste. If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly of the tin. Heat oven to 200C/180C fan/gas 6. Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze keep layering it on until it is all used up. Cool for 10 mins before serving.
Step by step:
1. Combine the flour, yeast, sugar, milk, eggs and tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins the dough should look quite sticky at this stage.
2. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated.
3. Mix for a few more mins until smooth.
4. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good).
5. Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely.
6. Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste.
7. If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles.
8. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly of the tin.
9. Heat oven to 200C/180C fan/gas
10. Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze keep layering it on until it is all used up. Cool for 10 mins before serving.
Nutrition Information:
covered percent of daily need
