Poppy Seed Cakes
- Light, airy tea-cakes.
- Made with spelt flour and poppy seeds.
- Takes 30 minutes to make.
- Serves 10.
200g of spelt flour. Spelt is a form of wheat with a subtly different feel and density. Spelt flour is ideal for making light cakes and breads. Note that if you require a gluten-free recipe, you can switch to the gluten-free flour.
50g of poppy seeds.
180g of coconut sugar. A natural, tasty sugar with a rich taste!
1 teaspoonful of vanilla paste.
3 level teaspoonfuls of baking powder.
- Pre-heat the oven to 180°C.
- Grease a 1-inch baking tray or place paper cases into a bun tin.
- Sift the flour and baking powder into a large bowl. Add the sugar.
- Fold in the eggs, butter, vanilla paste and milk until fully combined.
- Gently fold in the poppy seeds. The mixture should be of a dropping consistency.
- Spoon the mixture into the tray to a depth of around 3 quarters of an inch or fill the paper cases around half full.
- Place in the centre of the oven and bake for 25-30 minutes.
- Remove when the top of the cake has become golden in colour and springs back with a fingertip.
- Allow to cool for around 10-15 minutes. Then tip out onto a on a wire rack.
- Cut into squares and serve.