Passion fruit, almond and poppy seed cake

By Patricia_Scarpin

Ingredients

• Cake:
• 4 1/2 tablespoons poppy seeds
• 1/4 cup (60ml) milk
• 180 g unsalted butter, room temperature
• 180 g caster sugar
• 3 eggs
• 240 g all purpose flour
• 1/2 cup sliced almonds
• 1/2 cup (120ml) passion fruit juice - mix 1/4 cup (60ml) concentrated juice + 1/4 cup water
• 1 tablespoon baking powder
• Syrup:
• 45 g caster sugar
• 1/3 cup (80ml) concentrated passion fruit juice
• 2 1/2 tablespoons water

Details

Servings 12

Preparation

Step 1

Preheat the oven to 180ºC/350ºF; grease and flour a 22cm (9in) ring pan - the one I used was a teeny tiny larger than 20cm (8in).

In a small bowl, place the poppy seeds and milk and set aside for 20 minutes.

Using an electric mixer, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour, almonds, passion fruit juice and the milk poppy seed mixture. Turn off the mixer and, using a wooden spoon, mix in the baking powder.

Transfer the dough to the prepared pan and bake for 35 minutes or until a skewer inserted in the middle of the cake comes out clean. Remove from the oven, set aside for 5 minutes and carefully invert the cake onto a plate.

Make the syrup: place all the ingredients in a small bowl and mix well to dissolve the sugar. Drizzle the syrup over the cake while still hot.
Serve warm or at room temperature.