Poppy Seed Cake
This cake gets better and better with each slice
Makes enough for: 1 cake
Ingredients
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
Method
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