Page 33 - Woman's Weekly - New Zealand (January 2020)

Strawberry

poppy seed cake

MAKES ONE 20CM CAKE
End-of-season strawberries are
so jammy and sweet, they’re
perfect for baking with.
55g butter, softened
2 /3 cup caster sugar, plus
1 tbsp extra
½ tsp pure vanilla extract
1 large egg
1 cup plain flour
½ tsp baking powder
½ tsp baking soda
3 tbsp poppy seeds
½ cup plain Greek yoghurt
½ tsp lemon zest
140g fresh strawberries,
quartered
1 Preheat oven to 180oC fan
bake with a rack in the middle.
Grease and line a 20cm
springform tin.
2 Beat the butter and /3 cup of
2
sugar until pale and fluffy, then
beat in the vanilla and egg.
3 Whisk together the flour,
baking powder, baking soda and
poppy seeds. Add these into the
mix in two batches, beating on
low and alternating with yoghurt.
Stir in the zest and half of the
strawberries until just combined.
Spoon the batter into the cake
tin. Arrange the last of the
strawberries evenly over top and
sprinkle with remaining sugar.
4 Bake for 35 minutes or until
golden and a skewer inserted
comes out clean. Cool for 10-15
minutes before ‘springing the
tin’. Cool completely before
transferring to a plate.

Nici’s note...

• In summer, store cakes
with fresh fruit in them in
the fridge (then bring to
room temperature to
serve) rather than chancing
mould appearing!