Johanna’s Perfectly Perfect Poppy Seed Cake

Wednesday 20 February 2013
by  (^°^)
popularity : 1%

This recipe was finally given to me by my friend Johanna. I say finally because I tasted her marvellous cake for the first time at her birthday in June, under the shining sun in her garden. Memorable. You’ll love it. Easy and perfectly perfect. Ingredients

60g flour 60g butter 1 tsp. baking powder 1 pinch of salt 4 eggs 1 packet of a preparation to make vanilla pudding (any brand will do). 1 packet vanilla flavoured sugar 200g white sugar 500cl of milk 3 empty yogurt jar measurement cream 200g poppy seeds

Method

1. Preheat the oven to 175°C 2. In a bowl, put the flour, the butter, the baking powder, an egg and a pinch of salt. Mix together. If you want to use a freestanding mixer (which I encourage, mixing well and not tiring!), put it on a low setting because of the flour. 3. Butter a tin (so it doesn’t stick) and pour in the tin. Place in the fridge. 4. Pour the milk in the saucepan. Take 3 tablespoons of milk out and put it in the other bowl. Boil the milk in the saucepan. 5. Put the vanilla pudding and 100g of white sugar in the bowl where you’ve put the spoons of milk. Mix. 6. Add the bowl with the vanilla, the sugar and the spoons of milk to the boiling milk. When everything is boiling, add the poppy seeds and leave to cool. 7. When it is cool, add one of the jars of cream to your mixture. Take the first layer out of the fridge and spread the mixture over it. Set aside. 8. For the last and final layer, place the rest of the sugar, 3 eggs, the rest of the cream and the vanilla sugar in the other bowl. Mix and spread as equally as possible on top of the two previous layers. 9. Bake one hour in the oven at 175°C.