Strawberry & Poppyseed Cake

I saw this recipe on the cover of the June 2013 issue of the BBC Good food magazine. I was looking for a dessert / tea time treat that was not to heavy that I could bring with me to a BBQ. As easy sponge recipe then soaked in an orange and liqueur syrup then filled or iced with Greek yogurt and creme fraîche. Yum...

It's important to use the size tins that the recipe stipulates. I didn't have 20cm tins I used 23cm tins. The cake was still lovely. If I had used the 20cm tins I would have had a higher thicker cake.

You will need

4 tbsp poppy seeds
200g/7 oz Unsalted butter, melted plus extra for greasing tins
225g/8 oz plain flour
1 tsp baking powder
4 large eggs, at room temperature
225g/8oz golden caster sugar
1 tsp vanilla extract

For syrup and filling
Zest and juice 1 large orange
1 tsp orange liqueur
170g full fat Greek yogurt
500ml full fat creme fraîche
350g/12oz strawberries, sliced plus extra to serve

1. Dry fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180oC/160oC Fan/ gas 4. Grease and line 2 x 20cm sandwich tins.

2. Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale an foamy. Pour in the cooled butter and vanilla extract and whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the time and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.

3. To make the syrup, warm the orange juice as 50g of the sugar in a microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife cut each cake horizontally to make a total of 4 circles. Brush the cut side of each cake with the warm orange syrup.

4. To make the filling, beat together the yogurt, creme fraîche, remaining 50g sugar and orange zest until thick and spreadable. Stack the cakes with creamy filling and strawberries, finishing with creamy filling and strawberries on top. Sprinkle with remaining poppy seeds over the top, then let cake sit for 30 mins before slicing.

Enjoy x x x