A beautifully moist cake – perfect for afternoon tea. Make sure to plan ahead so that you have plenty of time to soak the poppy seeds. This freezes very well, even with pre-cut slices.
1 hour soak, 10 minutes preparation, 45 minute bake
70g poppy seeds
1 cup milk
2 cups wholemeal self-raising flour
1/4 cup full cream milk powder
dash of cinnamon
dash of nutmeg
1 1/4 cups sugar
3/4 cup vegetable oil
Preheat oven to 180 C
1 – Soak poppy seeds in milk for 1 hour
2 – Combine flour, milk powder and spices in a medium sized bowl
3 – Beat sugar, eggs and oil together
4 – Combine all ingredients, pour into greased cake tin
5 – Bake at 180 C for 45 minutes or until a skewer comes out clean.