Festive Bakes Winner 'Poppy Seed Cake'
This year we held a Festive Bakes Competition here at Tiptree and our winner was Dagmara who created a Poppy Seed Cake with Lemon Cupcakes and Shortbread Biscuits (which used our Tiptree Strawberry Conserve, Tiptree Brandy Butter and Tiptree Lemon Curd)!
Ingredients
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5 eggs
3/4 cup of sugar
3/4 cup of flour
2 teaspoons of potato flour
A pinch of salt
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4 egg whites
3/4 cup of sugar
1/2 cup of flour
2 teaspoons of potato flour
1/3 cup of poppy seeds
1 teaspoon of baking powder
1/4 cup of rapeseed oil
1 tablespoon of milk
A pinch of salt
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600ml whipping cream
400g mascarpone cheese
4 tablespoons of icing sugar
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Tiptree Strawberry Conserve
Tiptree Brandy Butter
Directions
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Line the cake tin with baking paper and ensure the eggs for the sponge cake are at room temperature.
Sift the flour through the sieve into a bowl.
Separate the egg whites from the yolks and mix with a pinch of salt until stiff. Once stiff, add one tablespoon of sugar until the foam is thick.
Reduce the mixer speed and add one egg yolk at a time.
Add the dry ingredients in small portions and mix very gently.
Place in a baking tin and bake at 175 degrees for about 35-40 minutes. Remove from the oven and leave to cool.
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Line the cake tin with baking paper and ensure the egg whites are at room temperature.
Sift the flour and baking powder through a sieve.
Then add the poppy seeds and mix.
Beat the egg whites with a pinch of salt until stiff. Once stiff, add one tablespoon of sugar until the foam is thick.
Then gently combine with the dry ingredients and add oil and milk.
Place in a baking tin and bake at 175 degrees for about 30-35 minutes.
After baking, set aside to cool.
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Whip the cream and mascarpone cheese together until thick and add sugar at the end.
Place alternating layers of sponge cake, cream, jam and brandy butter.
Put in the fridge for a few hours (preferably overnight) and then decorate! Dagmara decorated with Lemon Cup cakes and Shortbread Biscuits!
