| | Vanilla poppy seed cake with whipped ganache
Vanilla poppy seed cake with whipped ganache
Vanilla poppy seed cake with whipped ganache 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 170C/150C fan forced. Grease 3 round 15cm (base measurement) cake pans and line the bases and sides with baking paper.
  2. Use electric beaters to beat the butter, sugar and vanilla seeds for 15 minutes or until very pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  3. Whisk the flour, baking powder, bicarb and salt in a bowl until combined.
  4. Use a large metal spoon to fold the flour mixture and milk, in alternating batches, into the butter mixture until just combined. Fold in poppy seeds. Divide mixture among prepared pans and smooth the surfaces. Bake for 25-30 minutes or until a skewer inserted in centres of cakes comes out clean. Set aside in pans for 5 minutes. Turn cakes onto wire racks to cool completely.
  5. For the ganache, place chocolate in a heatproof bowl. Place cream, vanilla seeds and pod in a small saucepan. Warm over medium heat until just simmering. Pour over chocolate. Stand for 5 minutes. Stir until smooth. Place in the fridge for 20 minutes or until slightly firm. Discard vanilla pod. Use a balloon whisk to whisk until smooth.
  6. Place 1 cake on a plate. Spread with 1/3-1/2 cup ganache. Top with another cake. Repeat layering with filling and final cake. Spread top with the remaining ganache. Decorate with chocolate shards, if you like
Time for preparing:
35 min.
Servings:
6

Ingredients:

  • 175g unsalted butter, chopped, at room temperature
  • 215g (1 cup) golden caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 eggs, at room temperature
  • 250g (1 2/3 cups) plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • Pinch of table salt
  • 180ml (3/4 cup) milk, slightly warmed
  • 2 tablespoons poppy seeds
  • White chocolate shards, to serve (optional)
  • White whipped ganache
  • 500g white chocolate, finely chopped
  • 200ml thickened cream
  • 1 vanilla bean, split, seeds scraped
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