About this recipe:This is a light chocolate cake that is studded with poppy seeds, and is the type of cake that's perfect to have with an afternoon cuppa. You can use chocolate chips or simply chopped plain chocolate.
4 tablespoons poppy seeds
4 egg whites
250g caster sugar
4 egg yolks
310g plain flour
1 teaspoon bicarbonate of soda
2 tablespoons baking powder
2 teaspoons vanilla extract
125g plain chocolate chips
2 tablespoons cinnamon sugar, or to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:35min › Cook:1hr › Ready in:1hr35min
Preheat the oven to 180 C / Gas 4. Lightly grease and flour a tube cake tin.
Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes while you continue with the recipe. Meanwhile, whip the egg whites to medium peaks; set aside.
Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, bicarb and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
Pour half of the cake mixture into the prepared tin. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining mixture over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
Bake in preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Allow cake to cool completely before removing from the tin.
You can use two 23x13cm loaf tins instead of the tube cake tin, if desired. Simply adjust baking time as needed.