Poppy seed cake with yoghurt recipe
Poppy Seed Cake with Yoghurt recipe
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|2 tsp||vanilla extract|
|35 g||poppy seeds|
|65 ml||vegetable oil|
|200 g||plain yoghurt|
|1 tsp||baking powder|
|25 g||pistachios, unsalted and chopped|
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.
ca. 15 min
Grade of difficulty:
Calories per portion:
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