Vanilla & poppy seed swirl cake

Name: Vanilla & poppy seed swirl cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 400 grams 00 or sponge flour; 50 grams golden caster sugar; 100 milliliters milk, warmed; 3 larges eggs, beaten; 150 grams butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy; 100 grams flaked almond; 140 grams poppy seed; 100 grams butter (save 1 tbsp for greasing); 1 Tbsp vanilla extract; 4 Tbsps clear honey; 85 grams icing sugar; 2 teaspoons vanilla extract; 7 grams sachet or 1½ tsp fast-action dried yeast

Vanill From preparation to the plate, this recipe takes around 1 hour and 30 minutes. This recipe from BBC Good Food requires sponge flour, butter, butter, and vanillan extract.

Instructions

Combine the flour, yeast, sugar, milk, eggs and tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins the dough should look quite sticky at this stage.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Yeast

Egg

Milk

Salt

Equipment you will use

Blender

Bowl

Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated.

Ingredients you will need

Butter

Mix for a few more mins until smooth.

Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good).

Ingredients you will need

Butter

Dough

Equipment you will use

Bowl

Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely.

Ingredients you will need

Poppy Seeds

Almonds

Toast

Equipment you will use

Frying Pan

Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste.

Ingredients you will need

Vanilla

Butter

Honey

Seeds

Nuts

Equipment you will use

Food Processor

If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles.

Ingredients you will need

Butter

Dough

Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly of the tin.

Ingredients you will need

Seed Butter

Spread

Dough

Roll

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze keep layering it on until it is all used up. Cool for 10 mins before serving.

Ingredients you will need

Powdered Sugar

Vanilla

Glaze

Water

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

400grams

00' or sponge flour 50grams

golden caster sugar 100milliliters

milk, warmed 3larges

eggs, beaten 150grams

butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy 100grams

flaked almond 140grams

poppy seed 100grams

butter (save 1 tbsp for greasing)1Tbsp

vanilla extract 4Tbsps

clear honey 85grams

icing sugar 2teaspoons

vanilla extract 7grams

sachet or 1½ tsp fast-action dried yeast

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.