I took Mynhardt Joubert at his word when he said to leave this poppy seed cake to stand for a day to improve its taste. And he was not wrong. The cake got better each day of the week it was left as we only had one slice each per day until it was finished.
Head straight on to the Recipe For ♥ Poppy Seed Cake ♥
Whenever I feel like I need inspiration in my kitchen I do one of two things. Either I bake, which I consider myself to be very good at. Or I make pasta, which I love. This past weekend I decided to make a filled pasta. This is not the norm for me but I knew that I could concentrate on this and hopefully find some joy. I made my basic pasta recipe, taking 200g of 00 flour, 2 eggs and a pinch of salt. Banged all of it into my stand mixer and let it do the heavy work. I personally find this the best way to make a good dough. While the pasta was resting I set about making a filling. I went with a basic ricotta and green leaf combination as I know it work well. Half of the pasta was laminated and then rolled out.
Today’s inspirational recipe from Lavender and Lime ♥ Poppy Seed Cake ♥ #LavenderAndLime Click To Tweet
Once again, using a machine as it is so much easier. I followed a recipe on how to shape the agnolotti. They are much easier to make than other filled pastas and in no time at all I had a large batch ready for dinner. These were set aside to dry during the afternoon and at supper time I boiled them for 3 minutes in salted water while I browned some butter. The addition of sage and grated parmesan made for a really tasty dinner. Something really simple that helped ground me a little bit. I have been thinking of all sorts of fillings to make for the next batch. I am leaning towards a rich meat ragu with a simple sauce. What would be your favourite agnolotti filling?
Click on the links for conversions and notes.
Poppy Seed Cake
For the cake
- 315 g xylitol
- 3 eggs
- 250 g thick yoghurt
- 125 mls canola oil
- 175 g self raising flour
- 80 g dessicated coconut
- 75 g poppy seeds
For the icing
- 100 g crème fraîche
- 25 g soft butter
- 32 g icing sugar, sifted
- 2.5 mls vanilla extract
- 100 g white chocolate, melted and left to cool slightly
For the cake
- Preheat the oven to 180° Celsius
- Place the xylitol and eggs into a stand mixer bowl and cream until light and fluffy
- Add the yoghurt and oil and whisk to combine
- Add the flour, coconut and seeds and whisk to combine
- Pour the batter into a lined 23cm spring form tin
- Place into the oven and bake for 65 minutes
- Rmove from the oven and turn out onto a wire rack to cool
For the icing
- Place the crème fraîche and butter into a mixing bowl and cream together with an electric beater
- Add the icing sugar and vanilla and whisk to combine
- Continue whisking while you slowly add the white chocolate
- Continue whisking until thickened then ice the cooled cake
- Place into an airtight container and leave for a day for the flavours to develop
View the previous posts on November 8:
- 2021: Tart Pastry
- 2020: Baby Touch
- 2019: Fig And Nut Biscotti
- 2017: Idiom Restaurant
- 2013: Tarragon
- 2102: Biryani Chicken
- 2011: Farfalle With Broccoli And Anchovies
- 2010: Cook With 7de Laan
4 thoughts on “Poppy Seed Cake”
I have only ever made pasta once. It is not a favourite of mine so I don’t make my own. Poppy seed cake sounds really nice.
This cake is really delicious!
This cake looks amazing, a winner.
It is really that good!