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This recipe normally uses spelt flour, but it will also work with
gluten-free flour
.

Poppy Seed Cakes

  • Light, airy tea-cakes.
  • Made with spelt flour and poppy seeds.
  • Takes 30 minutes to make.
  • Serves 10.

Ingredients

  Wholemeal Spelt Flour, Organic 1kg (Doves Farm)
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.

  Organic Blue Poppy Seeds (500g) - Sussex WholeFoods
50g of poppy seeds.

  Organic Coconut Sugar (1kg) - Sussex Wholefoods
180g of coconut sugar. A natural, tasty sugar with a rich taste!

  Vanilla Paste 100ml (Little Pod)
1 teaspoonful of vanilla paste.

  Baking Powder, Gluten-Free 100g (Barkat)
3 level teaspoonfuls of baking powder.

Other ingredients

  • 1 heaped tablespoonful of butter, softened.
  • 2 eggs, beaten.
  • 250ml of milk.

Directions

  1. Pre-heat the oven to 180°C.
  2. Grease a 1-inch baking tray or place paper cases into a bun tin.
  3. Sift the flour and baking powder into a large bowl. Add the sugar.
  4. Fold in the eggs, butter, vanilla paste and milk until fully combined.
  5. Gently fold in the poppy seeds. The mixture should be of a dropping consistency.
  6. Spoon the mixture into the tray to a depth of around 3 quarters of an inch or fill the paper cases around half full.
  7. Place in the centre of the oven and bake for 25-30 minutes.
  8. Remove when the top of the cake has become golden in colour and springs back with a fingertip.
  9. Allow to cool for around 10-15 minutes. Then tip out onto a on a wire rack.
  10. Cut into squares and serve.


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