Turn this afternoon-tea classic into a late-night treat with cream and berries.
Lemon, Yoghurt and Poppy Seed Cake with Boysenberry Sauce
1⁄4 cup milk
3 tbsp poppy seeds
3⁄4 cup thick plain yoghurt
1⁄3 cup vegetable oil
1 cup caster sugar
finely grated zest of 3 lemons
1⁄4 cup lemon juice
2 free-range eggs, lightly beaten
pinch of sea salt
1⁄2 tsp baking soda
1 tsp vanilla extract (we used Ceres Vanilla Extract)
2 cups self-raising flour (we used Ceres Self-Raising White Flour)
yoghurt or whipped cream
Grease a 24cm silicone or spring-form cake tin. Preheat the oven to 180°C.
Put the milk and poppy seeds into a small saucepan and bring to the boil, then set aside to cool. This softens the seeds and brings out their flavour.
Whisk the yoghurt, oil, sugar, vanilla, lemon zest and juice, the eggs and the cooled milk and poppy seeds in a large bowl. Sift the flour, salt and baking soda together and whisk into the yoghurt mixture until smooth.
Pour the batter into the tin and bake for 30-35 minutes until golden and firm to the touch. Allow to cool before removing from the tin.
Dust with icing sugar before serving with hot berry sauce and yoghurt or cream.
Hot Berry Sauce
500g frozen boysenberries, thawed with their juices
3-4 tbsp icing sugar
squeeze lemon juice
1⁄4 cup water
2 tsp cornflour (use Ceres Maize [Corn] Flour for a gluten-free option)
Place boysenberries into a small saucepan.
Put lemon juice and water into a bowl, then add cornflour and mix until smooth. Add this to berries and stir. Bring to the boil and cook for 3 minutes, stirring to form a jammy sauce. Serve with cake and yoghurt or cream.