Recipe by Trisha Burgess
100g Whole Wheat
80g Poppy Seeds
1 tsp Vanilla Extract
150g Plain Flour
1 tsp Bicarbonate of Soda
¼ tsp Salt
250g Sour Cream
250g Cream Cheese
60g Maple Syrup
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
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.