Hello My Lovelies!
Did you remember that today is Remembrance Day (11 November) that marks the anniversary of the armistice which ended the First World War? Each year Australians observe one minute silence at 11 am on 11 November, in memory of those who died or suffered in all wars and armed conflicts.
I always seem to buy enough silk poppies for a bouquet each year, and the colour is so beautiful and vivid that I wanted to replicate it in a cake. At first I thought about a Red Velvet cake, but as I'm not too fond of plain chocolate I came up with Raspberry and Poppy seed instead. I just wish I could give a slice to all the indefatigable fund raisers out there at the poppy stands who do such a great job each year- well done!
Raspberry Poppy Seed Cake
3 1/2 cups SR gluten free Flour
2 cups Castor Sugar
4 Eggs
1 cup Oil
2 tablespoons lactose free Milk or substitute
300gm packet frozen Raspberries
1/3 cup or packet Poppy seeds
2 tablespoons Red Colouring
2 tsp Vanilla (or Raspberry) Flavouring - I actually used Raspberry White Balsamic
Now you can see from this photo that I actually made my cake with lactose free spread instead of oil, but as it turned out a little dry I would definitely use the oil next time. The step by step instructions will be the same if you use the oil, but the photos are obviously using the spread which makes for a fluffier look
Beat the oil/ spread and butter until nicely incorporated and a bit fluffy, then add in the eggs one at a time and beat well
Add in the flour and the milk
I always like to add in any colouring or flavouring now as I find it disperses better in the finished cake
So pretty once you beat it through!
Add in the defrosted berries and the poppy seeds and give it all another good mix to let the berries disintegrate into the batter
Full of seedy goodness
Pop the batter into your prepared cake tins- I made two 18cm cakes
Bake at 180*C for about 50 minutes or so until cooked through
Look at the split cake- it looks just like a Dragon Fruit doesn't it?
I filled and covered my cakes with a dark chocolate ganache- and yes I cracked the outside because I didn't let it warm up to room temperature :(
I think the finished cake was very pretty and very tasty with all the raspberry yummies- just a tad dry so make sure you use the oil! The pop of the poppy seeds was quite a nice texture change form the smooth cake- just make sure you check your teeth before you have to smile :)
So Dear Readers, did your work place stop to observe a minutes silence today, and do you like poppy seeds too?
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