Honey and poppy seed cake with honey buttercream

I am a terror for a gift shop, be it at a museum, gallery, stately home, or anywhere really.  They have always been utterly irresistible to me and I will always come out clutching a bag of ‘treasure’ which you can be pretty sure will contain, amongst other things, a fridge magnet or several fridge magnets should I have found the choice too difficult to make.  Luckily, Mr CC is supportive of the purchase of tat (sometimes through gritted teeth, but mostly with a good heart).  However, during our visit to the stunning Audley End House last weekend, Mr CC had his sensible hat on and suggested that – given our impending move – we limit ourselves to ‘edible items only’.

All this explains why I chose to bake a honey cake this week; we bought a jar of beautiful honey made by industrious Essex bees living and working in Saffron Walden.  I am funny with honey (rhyme not intended).  I love it baked into cakes or biscuits but do not like it at all on bread or toast.  I matched the honey sponge with a honey buttercream to allow the honey to be the star of the show; it is often teamed with other flavours and gets a bit lost.  Poppy seeds always add lovely texture – little bursts of crunch, and look so pretty when you cut a slice of cake.

This was a very popular cake indeed; the soft sponge and silky sweet buttercream had a vintage feel to them – the sort of cake that you’d see on an old fashioned tea-time table.  I kept the decoration simple with some wafer flowers; my logic being that bees like flowers.  I added a layer of honey lime curd in the centre of the cake, but it was only to justify the purchase of the pot of curd at my local town fair this weekend; the cake was planned without this addition.

Footnote: Limiting my purchases to edible items resulted in the purchase of: honey (good – edible!), two bags of duck food (edible…if you’re a duck), a book (eating paper won’t do you much harm, I suspect), a fridge magnet (not so edible), and a horseshoe (have a dentist on standby if you try and bite into that).

Ingredients

For the sponge:
260g unsalted butter, at room temperature
150g golden caster sugar
130g clear, runny honey
4 eggs
210g self raising flour
35g cornflour
3 tablespoons poppy seeds
1 tablespoon milk

For the buttercream:
115g unsalted butter, at room temperature
225g icing sugar
2 tablespoons clear, runny honey
1 tablespoon milk – if needed

Optional: honey curd or any fruit curd of your choice

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line two 20cm loose bottomed round sandwich tins with baking paper.

Start with making the sponge: beat together the butter and sugar until pale and well combined.

Add the honey and beat until fluffy and whipped looking – don’t skimp on this stage.

Beat in the eggs, one at a time, adding some flour if it looks like it might curdle.

Fold in the flour, cornflour. poppy seeds and milk.

Spoon into the prepared tins and level the surface.

Bake for approximately 25 minutes or until a skewer inserted into the sponges comes out clean.  Mine took a bit longer - nearer 40 minutes.  Cover the cake loosely with foil if it's browning too quickly.

Leave to cool in the tins for about 15 minutes, before de-tinning and leaving to cool completely on a wire rack.

The sponges can be made a day in advance of assembling the cake – simply store in airtight containers.

Now make the buttercream: beat the butter until it is smooth and whippy.

Beat in the icing sugar until the ingredients are well combined.

Add the honey and beat, at a high speed, to lighten the buttercream and get lots of air into it.

If needed, add the milk to loosen the buttercream and give a nice spreadable consistency.

Now you can assemble the cake: place one sponge on the serving plate.

Spread over some curd – if using.

Spread just over half the buttercream over the sponge, placing the other sponge on top.

Spread the remaining buttercream on top.

Decorate as you wish – I used wafer flowers.

Bask in the glory of the wonderful thing you have created.

Eat.

Famous Faces’ Favourite Fancies – Lemon and poppy seed cupcakes with lemon butter icing

I have often voiced my dislike of lemon on this site and balanced it with my family’s love of it.  I even married into a lemon-loving family so now have even more relatives flying the ‘we love lemon’ flag.  What has proven to me, once and for all, how my lemonphobic ways are out of step with society at large, are the Famous Face responses I received.  Of the responses, I would estimate that maybe as many as three quarters of the male choices are for lemon cakes of one kind or another, mostly lemon drizzle.  The ladies are far more varied in their tastes.  I wonder why this is? Do women think more about cake than men?  Are we more willing to try different flavours, whereas men find something they like and stick with it? This is also why I have to ration the Famous Faces posts....otherwise it would be week after week of lemon drizzle cakes (I can hear my family murmuring that wouldn’t be a bad thing!)

Gyles Brandreth is someone I can always remember popping up on the television in one guise or another throughout my life.  Whether you recall the ‘interesting’ jumpers he wore on TVAM, his anecdotes in Countdown’s Dictionary Corner, or his reports for The One Show, I defy you not to have had a chuckle at/with him at some point.  I remember, in my younger days, reading that Gyles and his wife ran a teddy bear museum in Stratford-Upon-Avon, now relocated to Wimbledon (the museum that is, not Stratford-Upon-Avon) and thinking this was the most wonderful thing anyone could do! Then he became a Conservative MP for Chester for five years.  I think that could be termed a broad career!

Here’s an interesting thing: for my Famous Faces feature I wrote to many different people and chose a selection of better known politicians from each of the major parties.  I have had three responses from politicians (Boris Johnson, Gyles and one who thanked me for writing but declined to answer) and they have all been from Conservatives.  What can this mean?  Is it mere coincidence?

I have tried my best to meet Gyles’ selection criteria.  He said: “a lemon cupcake with butter icing takes my fancy...who cares about cholesterol?!”  The lemon sponge element is particularly interesting in this recipe.  The combination of lemon zest with yoghurt gives it a light, lemon curd flavour.  The poppy seeds add crunch, so often missing in cupcakes.

The buttercream is as classic and simple as buttercream can get.  I think people often say that this type of buttercream is too heavy but I don’t think it is; my theory is that it isn’t whipped enough.  If you whip buttercream long enough it becomes light and fluffy – like whipped cream. 

PS. For a confirmed, card-carrying lemon hater...I thought these cupcakes were delicious!

Ingredients

For the cupcakes:

175g unsalted butter
225g self raising flour
175g golden caster sugar
2 lemons – grated zest only
3 eggs
1 tablespoon poppy seeds
100g natural yoghurt

For the buttercream:

225g unsalted butter –at room temperature
400g icing sugar
1 lemon – juice only

To decorate: flowers and sprinkles

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line a 12 hole cupcake pan with paper cases.

Start by melting the butter over a gentle heat and then leave to cool slightly before making the cupcakes – about 5-10 minutes is plenty.

Place the flour, sugar and lemon zest in a bowl and stir together.

Stir in the poppy seeds.

Add the eggs and yoghurt to the cooled butter and whisk together.

Pour into the dry mix and combine.

Spoon into the cases – they will look fuller than with a normal cupcake batter but don’t worry; they rise nicely and won’t overspill the pan.

Bake for approximately 20 minutes or until a skewer inserted into the sponge comes out clean.  I recommend using the skewer test as the cupcakes remain pale, so judging them on colour won’t help.

Leave to cool completely on a wire rack, and remove from the baking pan as soon as it is cool enough to do so.

Now make the buttercream: beat the butter until pale and whippy.

Beat in the icing sugar and lemon juice.

Keep beating until you have a light whippy buttercream that looks almost like cream – you can’t rush this!

Spoon into a piping bag and swirl generously on each cupcake.

Decorate with sprinkles or wafer flowers.  Best eaten on the day of making.

Bask in the glory of the wonderful thing you have created.

Eat.