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Sunday, June 1, 2014

Poppy-seed, honey and strawberry glaze bundt cake

{ For the 1st of June, which in Romania is celebrated as kids' day, it was time to post another cake which I'd make for Mira. :) This is the ideal choice as a kid-friendly cake, so if you have some little guests to entertain, don't hesitate. }
I love poppy seeds in everything (including crazy things like salads with a poppy seed vinaigrette or veggie gratins). And, obviously, especially in pastry and desserts (be them yeast-based or just your regular muffin).
You can see where this is going, can't you? Bundt cake was next. Full of flavor depth and crunch from the lovely poppy seeds. And what could be a better base for this than a light and fluffy (what I don't usually like about most bundt cakes is their tendency to be too dry, it isn't the case here, cross my heart) and full-of-honey-flavor-and-smell-and-sweetness cake?

As if things weren't perfect already, there had to be a scrumptious strawberry glaze dripping off the sides of the glorious cake described above and enveloping its all in a pink strawberry liquid embrace.
If you don't like bundt cakes or plain muffins or "bread-y" cakes too much (like me), this is definitely the bundt to start with. It will make you reconsider. 
Recipe adapted from Good Food.

Last year: Elder flower and vanilla syrup (vegan).
Two years ago: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Three years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (for a regular sized bundt tin):
  • 210 g flour (plus extra for dusting the form)
  • 2 teaspoons baking powder
  • 150 g brown sugar (plus extra for dusting the form)
  • 260 g butter (plus extra for greasing the form)
  • 130 g liquid honey
  • 4 eggs
  • 37 g starch
  • 5 tablespoons poppy seeds
  • 150 g powder sugar
  • 2 - 2 and 1/2 tablesponns of pureed strawberries (pushed through a sieve)
  • extra strawberries to decorate (optional)

Preheat oven to 170 degrees C.
Butter the form generously, then dust it with a little flour and brown sugar (shaking it a little to evenly distribute the possible excess):

Cut the butter into large cubes and put it in a bowl with the honey and sugar. (Since I used a mixer for beating them together, I've put them directly in the food processor's bowl).

Start mixing them and let the machine mix for a couple of minutes so the composition gets fluffy. You can also do it by hand, of course, but it will take longer. While the butter, sugar and honey mix, put the flour, starch, baking powder and poppy seeds in a bowl and mix them together:

Also add the eggs to the butter mixture and incorporate them well:

Incorporate the flour and poppy seed mixture in the butter-honey mixture and transfer the whole thing to the bundt form:

Put it in the preheated oven and bake for 50 minutes. Take out, allow it to cool in the form for 5 minutes, then revert and allow to cool by itself:

To make the glaze, push some ripe strawberries through a fine sieve:

Until you have 1 tablespoon or a little more of pureed strawberries. Put the powdered sugar on top and mix with a fork until well incorporated:

Spread it on the cake:

And decorate with more chopped strawberries (if using):

It's done. Slice and dig in! :)

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