Poppy seed cake with yoghurt recipe

Poppy Seed Cake with Yoghurt recipe

This article was published by: Matthew

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Ingredients

110 g	sugar
2	eggs
2 tsp	vanilla extract
35 g	poppy seeds
65 ml	vegetable oil
200 g	plain yoghurt
130 g	flour
1 tsp	baking powder
25 g	pistachios, unsalted and chopped

Instructions

Line a lamington tin (approximately 25x18cm) with greaseproof paper.

Whisk together sugar, eggs and vanilla.

Grind roughly poppy seeds in a mortar with pestle and combine with oil and yoghurt.

Combine flour, baking powder and pistachios and stir into the yoghurt mix.

Spread batter in prepared tin and bake in a preheated oven (fan-forced, 160ºC) for 30-35 minutes.

Serving suggestions: sprinkle with icing sugar or prepare a glaze of heated fresh lemon juice mixed with icing sugar.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a