Poppy Seed Cake
Poppy Seed Cake
⅔ cup (80g) plain flour
1 cup icing sugar
1 cup egg whites (approximately 8 large eggs)
1 tsp cream of tartar
1 tsp vanilla extract
⅔ cup caster sugar
2 tbsp poppy seeds
Mascarpone & Vanilla Frosting
1/2 cup cream
1/2 tsp vanilla bean paste
1 tbsp icing sugar
Black & White Seed Praline
1 tbsp each black and white sesame seeds
1 tbsp poppy seeds
1 cup caster sugar
Preheat oven to 160°C. Set aside an ungreased 23cm ring-shaped or angel food cake tin.
Sift flour and icing sugar three times onto dry baking paper. Whisk together egg whites, cream of tartar, vanilla and a pinch of salt in another clean, dry bowl. Whisk until egg whites form soft peaks, then gradually add the caster sugar and continue whisking until the mixture forms stiff peaks.
Fold in the flour mixture and poppy seeds a little at a time, being very careful not to overmix so you don’t lose the air, then quickly spoon it into the tin. Bake for 35 minutes, until the cake springs back when touched with a finger and a skewer comes out clean. Invert the cake tin on a wire rack or on the funnel and allow to completely cool in the tin.
To make the frosting, use an electric mixer to beat the mascarpone, cream, vanilla paste and icing sugar together until whipped and stiff peaks form. Chill until ready to decorate cake.
To make praline, grease and line an oven tray. Toast the sesame seeds with a pinch of salt in a frying pan over medium-heat for 2 minutes, until lightly coloured. Mix together with the other seeds and set aside. Place sugar in a clean saucepan and melt over low heat for 2 minutes, or until sugar dissolves.
Increase heat to medium-high and cook for 10-12 minutes or until a rich golden colour. Working quickly add the seeds to the caramel, then pour mixture over tray in a thin layer. Set aside at room temperature for 30 minutes. Break into pieces.
When cake is completely cool, run a knife round the sides of the tin, then turn out.
Spread the mascarpone and vanilla frosting on top and garnish with shards of praline.