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Blue poppy seeds have a gentle nuttiness that pairs beautifully with citrus and yoghurt. This cake takes inspiration from Middle Eastern flavours – bright lemon, earthy cardamom, and the subtle crunch of poppy seeds all bound together in a moist yoghurt sponge. Finished with a drizzle of lemon glaze, it’s the sort of cake you’ll want to slice just a little thicker than usual. It feels homely yet exotic – the kind of bake that turns an ordinary teatime into something rather special.
Preparation: 20 minutes
Cooking: 45 minutes
Cooling & glazing: 30 minutes
Total: 1 hour 35 minutes
200g plain flour
1½ tsp Greenfields Baking Powder
1 tsp Greenfields Ground Cardamom
150g caster sugar
2 medium eggs
150g Greek yoghurt
120ml sunflower oil
Zest of 2 lemons
2 tbsp lemon juice
3 tbsp Greenfields Blue Poppy Seeds
A pinch of Greenfields Himalayan Pink Salt (fine)
For the glaze:
100g icing sugar
2 tbsp lemon juice
1 tsp Greenfields Blue Poppy Seeds (for scattering)
Preheat the oven to 180°C (160°C fan) and grease and line a 20cm round cake tin.
In a large bowl, whisk together the flour, baking powder, cardamom and salt.
In another bowl, beat the sugar, eggs, yoghurt, oil, lemon zest and juice until smooth.
Gently fold the wet mixture into the dry ingredients, then stir through the blue poppy seeds.
Pour into the tin, smoothing the top, and bake for 40–45 minutes until golden and a skewer comes out clean.
Leave to cool in the tin for 10 minutes, then turn onto a wire rack.
For the glaze, mix icing sugar and lemon juice until smooth, drizzle over the cooled cake and scatter extra blue poppy seeds on top.
Slice and serve with tea or even a spoonful of thick yoghurt on the side.
Calories: 270 kcal
Fat: 12g
Saturates: 5g
Carbohydrates: 34g
Sugars: 20g
Protein: 5g
Fibre: 2g
Salt: 0.3g
The lemon drizzle and crunchy poppy seeds make this cake delicious!
The ingredients used in this recipe could also be used to create…
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