Poppy Seed Cake. The vanilla mascarpone frosting and golden praline shards add a richness to this fluffy poppy seed cake. Perfect for your next birthday celebration.
2/3 cup plain flour
1 cup icing sugar
1 tsp cream of tartar
1 cup egg whites (approximately 7 large eggs)
1 tsp cream of tartar
A pinch of salt
1 tsp vanilla essence
2/3 cup caster sugar
2 tbsp poppy seeds
Mascarpone & Vanilla Frosting
1 cup thickened cream, whipped
1 tsp vanilla bean paste
2 tbsp icing sugar
Black & White Seed Praline
1 tbsp each black and white sesame seeds
1 tbsp poppy seeds
1 cup (220g) caster sugar
Preheat oven to 170°C. Set aside an ungreased 21cm ring-shaped or angel food cake tin.
Sift the flour, poppy seeds and icing sugar together in a small bowl.
Whisk together the cream of egg whites, cream of tartar, salt and vanilla in another clean dry bowl. Whisk until the 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 in oven for 35 minutes, until the cake springs back when touched with a finger and a skewer comes out clean. Invert the cake pan on the funnel; let hang until cake is completely cool.
To make the mascarpone & vanilla 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 a 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 or until lightly coloured. Mix together with the other seeds and set aside. Place sugar and 80ml water in a clean saucepan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to medium-high and cook for 5 minutes or until dark caramel in 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, then break into pieces.
When cake is completely cool, gently run a knife round the sides of the tin, then turn out. Spread the mascarpone on the top and garnish with shards of praline.