Buttercream Frosted Poppyseed Cake

I just think everything should have more frosting on it.



I love poppyseed cake, but that little glaze it usually comes with has just NEVER done it for me.



This is poppyseed my way, i.e., extra frosting.



The recipe calls for soaking the poppyseeds before using in order to bring out their flavor. I'd never done this before, but holy cow! It really works!



It really gave this cake a very strong, almost nutty flavor.



Do not make before taking a drug test, however.



I wanted to make something kind of down home, kind of low maintenance this week because, guess what next week is...



I'll give you a hint.



It involves stuffing the world's most delicious food with the world's second most delicious food, serving it up with several selections of the world's third and fourth most delicious foods, and covering them all with gravy.



Can you guess what it is?



This recipe is from Real Epicurean. Apologies that it's in metric measurements, American readers! You can also just frost your own favorite poppyseed cake recipe and consider the day a success. :)

Poppy Seed Cake Recipe – Ingredients

200g Plain Flour
250g Butter
200g Icing Sugar
200g Poppy Seeds
4 Free-range Eggs
15g Vanilla Sugar (A scraped out vanilla pod will work just as well if not better)
2 tsp Baking Powder
150g Raisins (optional)

Poppy Seed Cake Recipe – Method

1. Soak poppy seeds in warm water for 2 hours. Drain and leave on kitchen towel to roughly dry – they don’t have to be perfect.
2. Sift flour and baking powder into a large bowl.
3. Separate egg yolks from whites; egg yolks into a bowl with the butter.
4. Grind butter with egg yolks until softened; add poppy seeds and vanilla sugar and stir until combined.
5. Whip egg whites to soft peaks.
6. Slowly add the flour and egg whites to the bowl with butter, poppy seeds and sugar. Gently fold in the ingredients while adding them, being careful not to over-mix. The idea is to put air in, not out.
7. Pour the mixture into a greased cake tin.
8. Bake for 40 minutes in an oven pre-heated to 180 degrees until golden and risen. Check if cooked through (as we do) by poking a cocktail stick through the centre – if it comes out clean and dry, the cake is ready.

Buttercream Frosting