Poppyseed Cake with White Chocolate and Rosewater Ganache Cream

Poppyseed Cake with White Chocolate and Rose water Ganache Cream
Poppyseed Cake with White Chocolate and Rose water Ganache Cream
Print Recipe
This is a family favourite and comes from my mother’s recipe book. It is a delicious, dense and moist cake.
Servings Prep Time
1 double-layered cake 30 minutes
Cook Time Passive Time
35 minutes 15 minutes
Servings Prep Time
1 double-layered cake 30 minutes
Cook Time Passive Time
35 minutes 15 minutes
Poppyseed Cake with White Chocolate and Rose water Ganache Cream
Poppyseed Cake with White Chocolate and Rose water Ganache Cream
Print Recipe
This is a family favourite and comes from my mother’s recipe book. It is a delicious, dense and moist cake.
Servings Prep Time
1 double-layered cake 30 minutes
Cook Time Passive Time
35 minutes 15 minutes
Servings Prep Time
1 double-layered cake 30 minutes
Cook Time Passive Time
35 minutes 15 minutes
Ingredients
Cake
  • 3 large eggs
  • 375 ml castor sugar
  • 125ml ml oil
  • 250 ml double cream plain yogurt
  • 125 ml poppy seeds
  • 250 ml desiccated coconut
  • 250 ml self-raising flour
  • 1 pinch salt
Ganache Cream
  • 200 g white chocolate
  • 10 ml rose water
  • 250 g cream cheese
Instructions
Cake
  1. Pre-heat oven to 180°Celsius.
  2. Spray two baking tins (19cm) with non-stick spray.
  3. Cream the eggs and the sugar together in a mixer.
  4. Add the oil and yogurt and mix well.
  5. Add the poppy seeds, coconut, flour and salt and mix well.
  6. Bake for 30-35 minutes.
  7. Let the cake cool in the pan for 15 minutes before removing it. Let the cake cool completely before icing it with the ganache cream.
Ganache Cream
  1. Melt the chocolate with the rose water in a double boiler.
  2. When melted add the cream cheese. It will immediately become thick and pliable and ready to use.