Ingredients Jump to Instructions ↓

  1. 4 1/2 tablespoons poppy seed s

  2. 1/4 cup (60ml) milk

  3. 180g unsalted butter , room temperature

  4. 180g caster sugar

  5. 3 egg s

  6. 240g all purpose flour

  7. 1/2 cup sliced almond s

  8. 1/2 cup (120ml) passion fruit juice - mix

  9. 1/4 cup (60ml) concentrated juice

  10. 1/4 cup water

  11. 1 tablespoon baking powder Syrup:

  12. 45g caster sugar

  13. 1/3 cup (80ml) concentrated passion fruit juice

  14. 2 1/2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/350°F; 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.


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