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    Poppy Seed Yoghurt Tea Cake

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    Poppy Seed Yoghurt Tea Cake

    Brighten up tea times with this delicious cake - the perfect mid-afternoon indulgence, delicious with a generous spoonful of apricot conserve.

    • Preparation time: 30 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 12


    • 150g poppy seeds
    • 75ml honey
    • Zest of 1 orange
    • 290g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 225g unsalted butter
    • 340g caster sugar
    • 4 medium eggs, separated, plus 2 additional egg whites
    • 250g Greek yoghurt
    • 1 teaspoon vanilla extract
    • Icing sugar, for serving


    1. Grease and flour a 22cm kugelhopf or ring mould tin. Preheat the oven to 180°C/gas 4. Toast the poppy seeds on a baking sheet for 2-3 minutes until fragrant, keeping an eye on them because they scorch easily. Combine the seeds, honey and zest. Set aside.
    2. Sift together the flour, bicarbonate of soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the seed mixture and blend until combined. Add the egg yolks, one at a time.
    3. Blend in the yoghurt and vanilla. Stir in the dry ingredients gradually. In another bowl, with clean beaters, whip the egg whites until stiff peaks form. Fold them into the batter in three additions.
    4. Pour the batter into a prepared tin and bake for 55 minutes to an hour, until a skewer inserted in the cake comes out clean. Do not worry if the top browns - this can be sliced off.
    5. Cool in the tin for 15 minutes, then invert onto cake rack to cool fully. Slice across the cake's bottom to leave a flat base. Dust with icing sugar and serve with apricot conserve.

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