Yeasted Poppy Seed Crumble Cake

Poppy seeds are a very German ingredient for cakes.

This simple poppy seed cake has a yeasted dough base (also very German) and some crumbles on top.

If you want, you can add raisins to the poppy seed mixture.

The cake tastes even better when served with warm vanilla custard or vanilla ice cream.

Happy Baking!

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Ingredients

For the dough

200g flour

100ml milk (lukewarm)

40g butter (melted)

21g fresh yeast (alternative: 1/2 sachet dry yeast)

25g brown sugar

pinch of salt

vanilla essence

For the filling

125ml milk

150g ground poppy seeds

62g sugar

20g vanilla custard powder

1/2 tsp ground cinnamon

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Method

Proofing the yeast (only for fresh yeast)

1. Heat up the milk (lukewarm) and add 1 tsp of brown sugar.

2. Crumble in the fresh yeast.

3. Set aside in a warm place until the mixture rises and gets bubbly.

For the dough

1. In a bowl - mix the flour, butter, sugar, salt and vanilla essence.

2. Add in the yeast mixture (or dry yeast sachet).

3. Using an electric mixer - combine the ingredients to a soft and non-sticky dough.

4. Cover with a tea towel and leave to prove in a warm place for 30 minutes or until doubled in size.

5. Preheat the oven to 180°C (fan) and line a round cake tin (26 cm) with baking parchment.

For the filling

1. In a pan - mix the milk, sugar, vanilla custard powder, poppy seeds and cinnamon.

2. Bring to a boil.

3. Set aside to cool for 15 minutes.

To assemble

1. Once the dough has risen, turn it out onto a lightly floured work surface and knock the air out.

2. Set aside a handful of dough and spread the rest into the cake tin to cover the bottom.

3. Spread the poppy seed mixture on top.

4. Use the rest of the dough to form crumbles and sprinkle them on the poppy seed mixture.

5. Bake for about 30 - 35 minutes.

6. Leave to cool on a wire rack.