Sour Cream and Poppy Seed Cake - Thermomix Recipes from Steph

Sour Cream and Poppy Seed Cake

Recipe by Trisha Burgess

Ingredients

100g Whole Wheat

100g Butter

80g Poppy Seeds

280g Honey

1 tsp Vanilla Extract

4 Eggs

150g Plain Flour

1 tsp Bicarbonate of Soda

¼ tsp Salt

250g Sour Cream

Topping:

250g Cream Cheese

60g Maple Syrup

Method

Pre-heat the oven to 170ºC.

Place the Whole Wheat grain into the TM bowl. Mill for 1 minute on speed 9. Take out and place

aside.

Put the butter in the TM bowl and cream for 20 seconds on speed 4 .

Add the Poppy seeds, vanilla, honey and turn on to speed 3 and add the eggs one at a time.

Then add the plain four, Bi Carb, salt, wholemeal flour and sour cream and mix for 20 seconds on

speed 4. You may need to stop at 10 seconds and scrape down the sides.

Put into your greased cake tin and bake at 170ºC for 50 minutes.

Once Cake has cooled beat Maple Syrup and Cream Cheese on TM bowl for 30 seconds on

speed 4. Use to ice the cake.

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