Tara’s Blueberry And Poppy Seed Snacking Cake

by | Jun 24, 2015 | 16 comments

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

More than a decade ago when we moved to Australia from Singapore with a couple of suitcases and a cranky baby, it was on the eve of Nick’s birthday. Hungry and exhausted from the tumultuous flight with our 11 month old, who had just undergone invasive surgery, the only available dinner option near our service apartment was 7/11 sandwiches. And a little bakery that was miraculously open at that time of the night for us to bring back with us the biggest Orange And Poppy Seed Cake we had ever seen. I think it was large enough to feed 14 people but Nick and I took it upon ourselves to demolish it over the next two nights. After all it was his birthday. And the cake was delicious.

We also slept a lot. And were incredibly soporific during the day. No matter how much we rested, we were forever yawning and falling asleep on our feet for those first few days in Sydney. We chalked it up to the very eventful international move. But it was only a few months later when I was reading about the health benefits of poppy seed that I realized that it induces sleep. Then it all made sense.

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

 

When I was curled up with Tara O Brady’s beautiful new cookbook named after her blog Seven Spoons, I came across a Blueberry Poppy Seed Snacking cake. Random memories of our fresh-faced days in Sydney overdosing on poppy seed cake resurfaced and I had a sudden urge to bake. I have been a silent reader of Tara’s blog for years. Buying her book was natural progression from blog reader to cookbook enthusiast. I instantly adored the honest and calm quality of her writing, just like on her blog. A girl after my own heart, nearly every single recipe in her book is a canvas for adapting and making your own. A way with words and a slowly unraveling cacophony of recipes and stories makes this book a staunch favourite of mine.

 

So – Blueberry Poppy Seed Snacking Cake. She is right about the snacking bit. It fits in seamlessly with one’s snacking routine. I have adapted the recipe in bits and pieces to suit my pantry, adding baking powder because I find a cake rises much better with a pinch of it and swapping lemon for oranges because with soccer season on we seem to have a never ending supply of them. It was the first time the boys had poppy seed cake and they took in the crunch and texture of it with much gusto. I think the cake lasted one day, a day of extra impromptu snacking sessions indulged in by all.

 

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

Tara's Blueberry Poppy Seed Snacking Cake - Cook Republic

 

TARA’S BLUEBERRY POPPY SEED SNACKING CAKE

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A delicious buttery cake full of texture and juicy blueberries lifted with an abundance of citrus flavour. Adapted from Seven Spoons by Tara O’Brady
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Author: Sneh
Course // Cake
Cuisine // Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes

Ingredients

  • 255 g unbleached cake flour
  • 2 tablespoons poppy seeds
  • pinch of crushed seas salt flakes
  • 1 teaspoon baking powder
  • 225 salted butter, softened
  • 250 g rapadura sugar
  • 4 organic eggs
  • 2 teaspoons vanilla paste/powder
  • 2 tablespoons crème fraiche
  • zest of 1 small orange
  • juice of half a small orange
  • 125 g fresh blueberries

Instructions

  • Preheat oven to 150°C. Butter and line an 18cm round and 10cm tall cake tin with baking paper.
  • Whisk flour, poppy seeds, salt and baking powder in a large bowl. In a separate bowl, cream the butter and sugar for 5 minutes with an electric beater until pale and fluffy. Add vanilla, eggs, crème fraiche, orange juice and zest. Beat until smooth.
  • Fold the flour mixture and blueberries in the wet batter gently until thoroughly combined. Bake in the pre-heated oven for approximately 80 minutes until golden, cooked through the middle when tested with a skewer and coming away from the edges.

Notes

Standard cake pans are shorter in height, so you might need to use two pans instead of the one I have used which is a taller, vintage pan.
Crème fraiche can be substituted with sour cream. Frozen blueberries can be swapped for fresh.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Find More Recipes By CategoryBaking Cake Fruit

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

16 Comments
  1. Rosa

    A delicious looking cake and interesting sounding book.

    Cheers,

    Rosa

    Reply
  2. Donna

    I literally just bought Tara’s book on Amazon then went in to check my emails and there was your post about her Blueberry Poppy seed Snacking cake……….I’m soooo happy I ordered her book now. I’ve got yours too Sneh. Love x

    Reply
  3. Tori@Gringalicious.com

    This cake sounds delicious and I love how you can take such a simple cake and make it look stunning. You’re amazing!
    p.s. If it is a “snack” cake does that mean I can snack on the entire thing?

    Reply
  4. Vickie

    yum, that looks amazing!

    Reply
  5. Hannah | The Swirling Spoon

    Love your little egg basket in the background + your method of lining the baking tin! This is a gorgeous cake.

    Reply
  6. COCO

    What an awesome story. It’s the difficult times that really tighten the bond of love. I’m happy to see both your boys are handsome and healthy.

    I’m a huge fan of poppyseeds. I think it’s because I love dots. Not sure how much flavour they impart, but yes, they do tend to chill us out a bit.

    Reply
  7. Abby | Lace & Lilacs

    This cake is gorgeous, Sneh. Your story was so sweet and such a pleasure to read, and these photos are perfection. <3

    Reply
  8. Laura (Tutti Dolci)

    What a lovely cake, I could snack on this all day long!

    Reply
  9. Bianca Slade | Whole Food Simply

    You just amazing Sneh! I love your picturesque description of this delicious recipe. Thanks for sharing with us such delectable cake recipe.

    Reply
  10. Prerna

    Sneh, I want to live in your kitchen! Everything I see images of your kitchen it makes me wanna demolish mine 🙂
    Love Tara and her book!

    Reply
  11. Sarah

    Hi Sneh, I just found your blog via Pinterest and cannot wait to make this recipe! We have a surplus of frozen blueberries sitting in the freezer. May I ask where you found the cake stand and flat dish (with the slice of cake) that are featured in this post? They are so beautiful. As is your photography and styling. Sorry if you’ve already listed where they’re from somewhere and I’m just not seeing it!! Thank you 🙂

    Reply
    • snehroy

      Thanks Sarah! The cake stand is from Williams Sonoma and the flat dish is from @earthandbaker on Instagram x

      Reply
  12. Ania

    Hi Sneh, I have a lot of frozen raspberries- would this cake work with them – or are do they have too much moisture compared to blueberries?

    Reply
    • Sneh

      Hi Ania! They are a bit more wet compared to blueberries but the main problem is the raspberry itself. Raspberries are not a smooth berry, they tend to have a million seeds which add crunch and this cake already has poppy seeds so raspberries might not be the best berry for this recipe. Cheers!

      Reply
  13. Ania

    Thanks for the advice! Made it last night – such a beautiful texture and flavour. I poked about 20 extra blueberries onto the top as the cake was being divided up between family and neighbours- left us with a quarter – thank goodness! Otherwise we would have spent the whole day snacking! Got a message from sister in law – ‘best cake ever!’
    Your smashed potatoes are currently in the oven – the drizzling/ dipping sauce is to die for…

    Reply

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