Poppy Seed Cakes

• Light, airy tea-cakes.
• Made with spelt flour and poppy seeds.
• Takes 30 minutes to make.
• Serves 10.

Wholemeal Spelt Flour, Organic 1kg (Doves Farm)

200g of spelt flour. Spelt is a form of wheat with a subtly different feel and density. Spelt flour is ideal for making light cakes and breads. Note that if you require a gluten-free recipe, you can switch to the gluten-free flour.

Organic Blue Poppy Seeds (500g) - Sussex WholeFoods

50g of poppy seeds.

Organic Coconut Sugar (1kg) - Sussex Wholefoods

180g of coconut sugar. A natural, tasty sugar with a rich taste!

Vanilla Paste 100ml (Little Pod)

1 teaspoonful of vanilla paste.

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

3 level teaspoonfuls of baking powder.

Other Ingredients

Method

1. Pre-heat the oven to 180°C.
2. Grease a 1-inch baking tray or place paper cases into a bun tin.
3. Sift the flour and baking powder into a large bowl. Add the sugar.
4. Fold in the eggs, butter, vanilla paste and milk until fully combined.
5. Gently fold in the poppy seeds. The mixture should be of a dropping consistency.
6. Spoon the mixture into the tray to a depth of around 3 quarters of an inch or fill the paper cases around half full.
7. Place in the centre of the oven and bake for 25-30 minutes.
8. Remove when the top of the cake has become golden in colour and springs back with a fingertip.
9. Allow to cool for around 10-15 minutes. Then tip out onto a on a wire rack.
10. Cut into squares and serve.