BERTHA’S POPPYSEED CAKE

Sugar 300 g
Eggs 3 units
Sunflower oil 125 g
Self-raising flour 120 g
Desiccated coconut 100 g
Poppy seeds 140 g
Natural yoghurt 250 g

  1. Preheat the oven to 180°C.
  2. Grease an ovenproof dish of approximately 27 × 17 cm.
  3. Cream the sugar and eggs in a mixing bowl until pale in colour (preferably with an electric hand beater).
  4. Add the yoghurt and sunflower oil to the egg mixture.
  5. Sift the flour and add the desiccated coconut and poppy seeds.
  6. Fold the dry ingredients into the wet ingredients until smooth.
  7. Pour the mixture into the prepared dish and bake for 45 minutes.

Chocolate, milk or white 150 g
Icing sugar 38 g
Milk 62 g
Butter 38 g
Vanilla essence 15 g
Top Deck chocolate, shavings for decoration 150 g

  1. Melt the chocolate and butter until smooth and without lumps in a heat-resistant bowl over boiling water in a saucepan.
  2. Gradually add the milk and vanilla essence and mix until smooth.
  3. Pour the chocolate mixture over the cake when it comes out of the oven and allow to cool.
  4. Just before serving, dust with the chocolate shavings. Enjoy with a cup of tea!

YIELD ONE MEDIUM SIZED CAKE
PREPARATION TIME 35 MINUTES
TOTAL TIME 1 HOUR 20 MINUTES

In 1993, I worked as a social worker at Sonitus School for hard-of-hearing children. Staff
meetings were usually accompanied by delicious refreshments made by staff members.
On one such occasion, Bertha Olivier, a teacher, spoiled us with this Poppy seed cake. Just one bite, and I was on cloud nine! Needless to say, I had to have the recipe and shared it with my family. Over the years, my sister has baked the cake countless times for family gatherings, and it has become an institution. No one ever complains, though, as this cake is divine and always a success!

Leave a Comment