Poppy Seed Crazy Cake
By: Marty Thyme
Published: Friday, March 5, 2010 - 9:24pm

Ingredients




100 grams unbleached bread flour
50 grams unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
85 grams caster sugar
2 tablespoons blue poppy seeds
1 teaspoon cider vinegar
1 teaspoon vanilla extract
50 ml vegetable or sunflower oil
1 1/2 tablespoons golden syrup
150 ml milk

Preparation

1 Preheat the oven at 180°C/350°F. 2 Sift together flours, baking powder, bicarbonate of soda and salt; stir in sugar and poppy seeds. 3 Place dry ingredients into a 21cm/8-inch square baking tin. 4 With the handle of a wooden spoon, make three holes in the mixture. 5 Put vinegar in one hole, vanilla extract in the second, and oil and golden syrup in the third. 6 Pour milk over the mixture and stir, quickly but gently, with a wooden spoon until the mixture is smooth. 7 Bake for 25-30 minutes, until risen and centre is springy to the touch. 8 Cool the cake in the tin, then cover tin with foil and refrigerate overnight.

About


This cake is called "crazy" for a reason -- the ingredients are mixed in the baking tin! Saves on the washing up. After baking, leave it in the tin, cover and chill overnight to allow the flavours to develop. This also makes the cake moister. It will need to be sliced in the tin. The picture shows the cake with a passion fruit glaze.

Comments:
Sue Busch

Fantastic idea - did you use a non-stick tin?
Marty Thyme

Unfortunately, no. Must try that the next time. However, it's easy to get the slices out of the baking pan -- they don't really stick -- with a flexible spatula so it's nice to just leave the cake in it since it keeps well in the refrigerator, and cut a piece every time you need a snack.