Vanilla & poppy seed swirl cake recipe | Good Food
This clever rolled dough gives this bundt cake a lovely swirled finish. Serve as a special occasion breakfast, or with coffee
Ingredients
- 400g '00' or sponge flour
- 7g sachet or 1½ tsp fast-action dried yeast
- 50g golden caster sugar
- 100ml milk warmed
- 3 large eggs beaten
- 150g butter (from a 250g pack - use the rest in the filling), really soft but not melting or greasy
- 100g flaked almond
- 140g poppy seed
- 100g butter (save 1 tbsp for greasing)
- 1 tbsp vanilla extract
- 4 tbsp clear honey
- 85g icing sugar
- 2 tsp vanilla extract
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