There are words that make me happier just by saying them. Among these are the Scottish place names Beeswing, Wogle, Auchterarder and Mugiemoss; the animal names aardvark, moose and piglet; and the food names butterbean, nectarine and poppyseed. And quite frankly, my like of the word poppyseed was what possessed me to make the following cake last week. I don’t even like cakes that much! Turns out this one was rather lovely though and I shall be making it again soon.
Poppy Seed and Vanilla Cake
140g butter, room temp
140g caster sugar
Seeds from 1 vanilla pod
1 tspn vanilla extract (optional)
140g plain flour
Pinch of salt
1 tspn baking powder
40g poppy seeds
- Rub a 20cm cake tin with butter and line with baking paper. Preheat oven to 180 oC.
- Cream together the sugar, butter and vanilla seeds. Taste and add the vanilla extract if you think the cake needs it.
- Mix together the eggs and buttermilk. Add little by little to the creamed eggs and sugar mixing in thoroughly each time.
- Sift the flour, salt and baking powder into the bowl and add the poppy seeds. Fold together until ingredients are combined.
- Spoon into the cake tin and bake for 40 minutes until golden on top.
- Allow to cool before eating.