19 Sep Poppyseed Cake with White Chocolate and Rosewater Ganache Cream
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 |
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This is a family favourite and comes from my mother’s recipe book. It is a delicious, dense and moist cake.
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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
- Pre-heat oven to 180°Celsius.
- Spray two baking tins (19cm) with non-stick spray.
- Cream the eggs and the sugar together in a mixer.
- Add the oil and yogurt and mix well.
- Add the poppy seeds, coconut, flour and salt and mix well.
- Bake for 30-35 minutes.
- 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
- Melt the chocolate with the rose water in a double boiler.
- When melted add the cream cheese. It will immediately become thick and pliable and ready to use.