POPPYSEED & HONEY CAKE
A deliciously moist cake with a tangy strawberry-flavoured icing
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter a 1.3 litre capacity ring tin (approx 20cm diameter) and dust the buttered surface with 1 tbsp each plain flour and caster sugar, then tap out the excess.
- Beat the butter, sugar and honey with a hand-held electric whisk, until pale and fluffy with a dropping consistency. Beat in the eggs one at a time. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.
- Spoon into the prepared tin and level the surface. Bake for about 35 mins until risen and firm to the touch. Leave to cool slightly in the tin then carefully remove, easing the sides with a palette knife. Cool on a wire rack.
- For the icing, mix both ingredients together then drizzle over the cake while it's still on the rack and leave to set. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.
Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
HONEY POPPY SEED CAKE
This is quite different to any other poppy seed cakes I have found and wonderful with a cup of tea or coffee. Found the recipe in a local charity cookbook. Enjoy
Provided by waynejohn1234
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat together honey, butter and vanilla until very light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Thoroughly stir together flours, baking soda, poppy seeds and salt.
- Combine milk and banana.
- Alternately add wet to dry beating well after each addition.
- Stir in raisins.
- Oven 350.
- 9 x 5 x 3 loaf pan lined with parchment and well greased.
- Because honey burns more quickly than sugar you might have to cover top of loaf for the last 15 minutes of cooking.
Nutrition Facts : Calories 217, Fat 7.5, SaturatedFat 3.7, Cholesterol 44.8, Sodium 244.4, Carbohydrate 36.2, Fiber 2, Sugar 22.2, Protein 3.9
ANCIENT HONEY CAKES (RICE FLOUR COOKIES WITH NUTS OR POPPY SEEDS)
In Ancient temples, they offered 'Honey Cakes' to the goddess. I Imagine that they were something like this! I adapted the rice flour for modern tastes, although you can try barley flour if you wish. Gluten-free! Sugar-free!
Provided by anniegreenjeans
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.
- Pour hemp seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.
- Bake in the preheated oven until edges are golden, about 20 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 51.3 mg, Sugar 7.8 g
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