2 cups cake flour, sifted

2 cups brown sugar

½ cup poppy seeds

2 tsp baking soda

1 tsp baking powder

2 large free-range eggs

1 tsp sea salt

1 cup buttermilk (or full cream milk + 15ml apple cider vinegar)

1 cup oil or melted butter

15 ml vanilla essence

1 cup boiling water

125 g fresh strawberries, washed and sliced

To Serve: Fresh cream, whipped

Method :

  • Heat the oven to 180 C.
  • Grease an upside-down cake pan. Place the sliced strawberries at the bottom.
  • Place all of the cake ingredients together, except the warm water. Mix at medium speed then add the warm water. Continue mixing for another 2 minutes.
  • Pour the cake mix carefully over the strawberries at the bottom of the pan.
  • Bake for 35-45 minutes until done.
  • Serve with fresh cream!

Comment recipe # 89

KEEP CALM & have some strawberry & poppyseed cake! A lovely summer cake for a warm South African Christmas celebration.

Marelie Winterbach