After over indulging at Christmas I fancied a less rich cake to eat over the weekend; something that would be satisfying with a cup of tea but would not feel too heavy. So I decided on the recipe below which was also great for using up the poppy seeds I collected from my allotment last summer.
100g poppy seeds
225g light brown sugar
350g plain flour
3 eggs (separated)
2 1/2tsp baking powder
1/2 tsp salt
juice of 1/2 lemon
- Add poppy seeds to milk in a saucepan. Heat to boiling point only. Remove from heat and let stand for 20 minutes.
- Cream butter with light brown sugar until fluffy.
- Beat in 3 egg yolks (save whites).
- Sift in plain flour, baking powder and salt. Mix well.
- Beat egg whites until stiff. Fold into butter-flour mixture (it will be stiff).
- Fold in poppy seeds and milk. Mix until just blended. Mix in juice of half lemon.
- Spread into greased tray (9x13inch baking tray)
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Allow to cool in the tray, then slice into cake bars and store in an airtight container.