So when I decided to make this to take to a baby shower last weekend, I never thought people would look at it apprehensively. And I think I can understand why. In fact, when M went to the store to purchase the bag of poppy seeds for me, the incredibly chatty and friendly man at the till asked him if it was gunpowder.
Armed with my gunpowder spotted bundt cake (which is also not a normal thing in England) I placed my cake on the table along side more normal dishes of caramel shortbread, biscuits and the ever popular English Victoria sponge cake, complete with whipped cream and jam.
I will definitely make this cake again. The batter alone was wonderful, tasting of vanilla ice cream. Not only a delicious cake but presentable and attractive as well.
1 1/2 cup whole-wheat pastry flour
1 cup plain flour
1/4 cup poppy seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/4 cup canola oil
1 tsp vanilla
2 tbsp lemon zest
2 tbsp lemon juice
2 egg whites
1 1/4 cup sugar
3/4 cup icing sugar
3 tbsp lemon juice
1 tbsp water
Preheat to 350/gas 4.
Place poppy seeds on baking sheet. Toast in oven for 7-10 minutes.
Coat bundt cake pan. This recipe can also be made as muffins or a sheet cake. Adjust baking times accordingly.
Whisk together dry ingredients including poppy seeds. Whisk together milk, oil, vanilla and lemon in a seperate bowl or jug.
Beat eggs and sugar for about 5 minutes. Fold dry mix into wet a third at a time, alternating with the egg/sugar mix. Pour batter into pan.
Bake 35-40 minutes. Whilst baking, combine icing sugar, lemon and water to make a glaze. Let cool in pan 5 minutes. Turn out onto wire rack.
While still warm, poke holes in the cake with a fork. Brush glaze over cake.