Strawberry & Poppy Seed Cake

 

 I had two months of my cooking magazines waiting for me to devour when I arrived home on Friday. (Thank you Toddster for keeping them safe for me.)  Oodles of deliciousness to peruse.

I have subscribed to Good Food magazine since I moved over here almost 14 years ago and it remains one of my favourites.  When I saw this lovely looking cake on the June cover . . . I knew right away that this was the cake for me!  I baked it today.   My first baking session since my return home from Canada.





And what a beautiful cake it was to celebrate my homecoming with . . . not to mention the beginning of Strawberry season.   There is nothing which tastes finer on earth than seasonal English Strawberries!

 

Beautiful ripe, sweet and delicious strawberries . . . there are nothing which tastes better than the English berry.   Ok, so I am a tiny bit biased on that . . . but oh my . . . that beautiful scent . . . that sweet flavour . . . that taste, all sweet and warm from the sun.  Heavenly Bliss . . .



Now pop all of that English strawberry bliss between layers of a beautiful sponge . . .  be-speckled with toasted poppy seed crunch . . . and brushed with a delicately orange flavoured sugar syrup whilst still warm. . . .



But . . . that's not all . . . NOW add several layers of a slightly orange flavoured and beaten creme fraiche and Greek yogurt cream filling . . . gorgeous . . . delicately rich . . . just a teensie bit decadent . . .



Garnished with a few sweet berries and a few crunchy poppy seed sprinkles,  has there ever been anything prettier, tastier, or more DECADANTLY scrumptious????



Has there ever been anything more beautifully presented or representative of all the gloriousness that an English Strawberry season has to offer its enthusiasts???

 

I think NOT!   Wise choice indeed.   Enjoy!  We surely did.
I think this will be an annual thing.  And why not . . . thanks Good Food!

*Strawberry & Poppy Seed Cake*

Makes one 8 inch cake
Serves 10 to 12
Printable Recipe

A deliciously different cake to celebrate fresh English Strawberry season!

For the cake:

3 TBS poppy seeds

200g unsalted butter, melted (14 TBS)

225g of plain flour (2 1/4 cup)

1 tsp baking powder

4 large free range eggs, at room temperature

225g golden caster sugar (1 cup plus 3 TBS)

1 tsp vanilla

For the syrup:

the zest and juice of one large orange

50g golden caster sugar (1/4 cup plus 1 TBS)

1 TBS orange liqueur (optional)

To Fill:

170g full fat Greek yoghurt (3/4 cup)

500ml full fat creme fraiche (2 cups)

50g golden caster sugar (1/4 cup plus 1 TBS)

12 ounces fresh berries, washed and sliced

1 TBS poppy seeds

 

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and line 2 8-inch round cake tins.  Set aside.

Dry fry the poppy seeds in a skillet over low heat until they become aromatic.  Set aside to cool.   Beat the eggs along with the sugar on high speed until it is light and lemon coloured and frothy.  Sift together the flour and baking powder.   Whisk the butter and vanilla into the egg mixture.   Fold the flour mixture in with a metal spoon.   Stir in the poppy seeds.   Divide between the prepared pans.  Bake for 25 minutes, until golden brown and the top springs back when lightly touched.   Remove from the oven.  Cool in the pans for ten minutes, then remove to a wire rack to cool completely.  When cold, cut each cake round carefully into two layers horizontally.

Measure the ingredients for the syrup into a microwaveable bowl.  Heat in the microwave for about 1 minute until the sugar dissolves.   Set aside.

Beat the yoghurt, creme fraiche and sugar together until the mixture is thick and spreadable.

Place one cake layer on a plate.  Brush with some of the warm syrup.  Top with sliced berries.  Top with a portion of the cream mixture.   Place another cake layer on top.  Brush with syrup and repeat.   Repeat once more so that you have three layers of berries and cream.  Brush the inside of the final layer with the remaining syrup.  Invert on top of the cake and  cover with the remainder of the cream.   Garnish with a few berries and sprinkle with poppy seeds.  Allow to sit for half an hour before serving.   Cut into slices to serve.