Poppyseed cake recipe

• 200 g (7.1oz) poppyseeds
• 1 cup self-raising flour
• 1 tsp baking powder
• 1 pinch of salt
• 2 eggs
• 1 cup caster sugar
• 1 tbsp lemon zest
• 125 ml (4.4fl oz) milk
• 125 g (4.4oz) unsalted butter, melted
• 2 tbsp olive oil
• 1 cup cream or yoghurt to serve

1. Preheat the oven to 160C (Gas 2-3).
2. Grease and flour a 27 cm springform tin.
3. Stir the poppyseeds in a dry frying pan over high heat for 5-10 minutes, or until fragrant.
4. Use a mortar and pestle to grind the seeds until fine.
5. Sift together the flour, baking powder and salt.
6. Beat the eggs and sugar until pale.
7. Stir in the crushed poppyseeds and lemon zest.
8. Fold the sifted dry ingredients into the egg mixture in three batches, alternating with the milk.
9. Fold in the melted butter and olive oil.
10. Pour the mixture into the cake tin.
11. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean.
12. Leave the cake in the tin to cool.
13. Serve at room temperature, with cream or yoghurt.

poppyseeds, flour, baking powder, salt, eggs, caster sugar, lemon zest, milk, unsalted butter, olive oil, cream

Taken from www.lovefood.com/guide/recipes/15886/poppyseed-cake-recipe (may not work)