Poppy Seed and Berry Cake Recipe

Poppy Seed and Berry Cake

170g plain flour
1/2tsp bicarbonate soda
1/2tsp baking powder
1/4 tsp salt
125g unsalted butter
220g caster sugar
2 eggs
125ml buttermilk
1 tsp vanilla extract
70g poppy seeds
300ml cream, beaten to firm peaks
200g frozen raspberries, crushed

METHOD:
Grease and line two 20 cm square tins. (I used one round tin and cut the cake in half through the middle when cooked)
Preheat oven to 175C.
Sift the flour, bicarb, baking powder and salt into a bowl.
In the large bowl of an electric mixer, beat the butter and sugar until light.
Add eggs one at a time. Stir together buttermilk and vanilla.
On a low speed, add half the milk and then half the dry ingredients, mixing well after each addition; repeat and then stir in poppy seeds but don't over-work the batter.
Scrape into prepared tins and bake for 35-40mins - top of cakes will be soft to touch when ready.
Cool on a wire (not a telegraph wire).
Put the cream into a medium-sized bowl and fold in the raspberries.
Place one cake, top side up, on a serving plate and spread with raspberry cream.
Top with the second cake and dust liberally with icing sugar.
Serve.