Poppy seed cake with mousse topping

Cakes don't get much more elegant than this poppy seed cake by former Bake Off contestant Julia Chernogorova! Try the recipe today!

Cakes don't get much more elegant than this poppy seed cake by former Bake Off contestant Julia Chernogorova!

Julia Chernogorova's chirpy personality and fabulous bakes won our hearts on last year's Great British Bake Off. She's still going strong, and this beautiful poppy seed cake with mousse topping is proof of that. Try it for yourself with this simple recipe.

Ingredients

For the cake

  • 130g (4½oz) self-raising flour, sifted
  • 100g (3½oz) butter, melted and cooled
  • 100g (3½oz) poppy seeds
  • 110g (3¾oz) caster sugar
  • 1 tsp vanilla extract
  • pinch of salt

For the mousse

  • 300g (10½oz) sour cream, at room temperature
  • 200g (7oz) full fat cream cheese, at room temperature
  • 130g (4½oz) caster sugar
  • 5 gelatine sheets
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder, to decorate (optional)

Instructions

1
Preheat the oven to 160°C/Gas Mark 3. Line a 23cm (9in) round tin with baking paper.
2
Separate the eggs, whisk the egg whites until foamy, add half of the amount of sugar and whisk until stiff peaks. Whisk the egg yolks with the rest of the sugar until pale and thick. Add vanilla extract to the egg whites, along with the egg yolks and the melted butter, carefully folding in.
3
In a separate bowl, mix the flour and salt with the poppy seeds, add the dry mixture to the wet, and carefully mix, making sure that all ingredients are incorporated.
4
Transfer into the tin and bake for about 20-25 minutes, until springy to touch and golden brown on top.
5
Leave the cake to cool completely, then return back into the tin (upside down so that the top is flat and even).
6
To make the mousse, soak the gelatine leaves in cold water. Gently whisk together the sour cream, cream cheese and vanilla extract. Continue whisking while starting to add the sugar, making sure that it is all dissolved.
7
When the gelatine is softened, squeeze the leaves really well to get rid of excess water, then dissolve the gelatine in a saucepan or in the microwave.
8
Gently, using a hand whisk, mix the gelatine in with the rest of the mixture and spread it on top of the cooled cake. Leave to set in the fridge for 2 hours.
9
Decorate the cake as you desire. We cut out a flower drawn on a piece of paper, placed it on top of the cake, sprinkled it with cocoa powder, then carefully remove the stencil.

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