Poppyseed Cake -  Susies Delicious and Oh so easy!

Serves 6

125g Poppyseeds - coarsely ground

1 cup Castor Sugar

3 eggs – well beaten

½ cup crushed nuts  (you choose – anything but peanuts!!)

300mls thickened cream

½ cup oil

2 cups Self Raising Flour

Preheat oven to moderate

Grease and line an 8inch (20cm) cake tin

Using a hand held mixer beat together the eggs and sugar until very creamy (about 3-4 minutes).

Using slow setting, add the cream and poppy seeds, mix well.  Then add the nuts – mix well again.

Still using slow setting, add the flour a little at a time making sure it is folded in well.

Pour into the middle of the cake tin and spread lightly to the sides and place in middle of the oven for around 45 minutes or until cooked.

Remove from oven and let stand for about 15 minutes then decant onto a wire rack and allow to cool completely before icing or cutting.

Note: A delicious  Cream Cheese Frosting goes well with this cake, Susie uses either Orange or Lemon Cream Cheese Frosting.

Susie entertains a lot, and has used this as a dessert cake, served with homemade vanilla Ice Cream.

For Morning or Afternoon Tea - Serve with your favourite loose leaf tea or chosen filter coffee.