Recipe for chocolate pistachio and poppy seed bundt cake smothered in white chocolate by Denise Phillips - The Jewish Chronicle

Ingredients

• <strong>For the sponge: </strong>
• 220g margarine
• 200g caster sugar
• 4 large eggs
• 1 tbsp lemon juice
• 250g self-raising flour, sieved
• 100g chocolate pistachios, roughly chopped (see: intro)
• 3 tbsp poppy seeds
• <strong>For the topping:</strong>
• 100g white chocolate, roughly chopped
• 100g double cream
• 20g chocolate pistachios (or regular pistachios) roughly chopped
• 2 tbsp poppy seeds