Poppy seed cake with vanilla buttercream icing
Who can resist a moist cake covered in a simple vanilla buttercream? Try it decorated with edible flowers for special occasions.
Ingredients
- 150²µ/5½´Ç³ú butter, at room temperature, plus extra for greasing
- 100²µ/3½´Ç³ú caster sugar
- 3 free-range eggs, beaten
- 100²µ/3½´Ç³ú plain flour
- 1 tsp baking powder
- 75²µ/2½´Ç³ú poppy seeds
For the vanilla buttercream icing
- 75²µ/2½´Ç³ú butter, softened
- 125²µ/4½´Ç³ú icing sugar, sifted
- ½ tsp vanilla extract
Method
Preheat the oven to 170C/325F/Gas 3. Grease the sides of a 20cm/8in cake tin and line the base with greaseproof paper.
Cream the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.
Sift in the flour and baking powder, add the poppy seeds and stir until well combined.
Spoon the mixture into the prepared cake tin and smooth the surface with the back of a spoon. Bake in the oven for 25-30 minutes, or until it is cooked in the centre and a wooden skewer inserted into the middle comes out clean.
Remove from the oven and allow the cake to stand for five minutes before carefully removing it from the tin and transferring it to a wire rack to cool.
For the buttercream icing, using an electric whisk, beat the butter until pale and soft. Beat in the icing sugar and vanilla extract.
When the cake is cool, cut it in half using a long, serrated knife. Place one layer of the cake on a serving plate and spread over two generous tablespoons of the vanilla buttercream, then place the other half of the cake on top.
Spread the remaining icing over the top and sides with a palette knife.