This is a delicious recipe with a modern twist on a traditional poppy seed cake.
Although a more conventional version of poppy seed cake includes lemon zest, this cake goes for a desiccated coconut which helps to give it texture.
It can also be made extra special by the addition of a melted dark chocolate ganache icing. Poppy Seed Cake
Ingredients 3 eggs 1 cup sugar 1/2 cup oil 1 cup self-raising flour 1 cup dessicated coconut 1 cup plain yoghurt 3/4 cup (200g) poppy seeds Icing: 50g dark chocolate 4 t icing sugar 1 T butter or Stork margarine 1 t vanilla essence 2-3 T milk Method Preheat oven to 180ºC and line or grease a square, deep cake pan.
Beat the eggs and sugar together.
Add the rest of the cake ingredients together and gently pour mixture into cake tin.
Bake for 45-55 minutes or until a skewer inserted in the centre comes out clean.
Remove cake and let it cool.
To make the icing, melt the ingredients together and pour over the cake.
Slice and serve.