Sourdough Poppy Seed Cake with Kefir Honey Topping Recipe
Poppy seeds are rich in B vitamins and minerals including iron. Soaking them in a sourdough batter helps deactivate anti-nutrients. This lovely little cake, low in sugar, and served with lightly sweetened milk kefir soft cheese is perfect for an outdoor summer tea party!
For the cake:
1 cup freshly ground whole wheat flour
1/2 cup sourdough starter
6 Tablespoons raw milk
2 teaspoons poppy seeds
2 - 4 Tablespoons raw honey
1/2 cup grass fed butter, softened
2 pastured eggs
1 Tablespoon freshly squeezed lemon juice (or 1/2 teaspoon pure vanilla extract )
Zest of one lemon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon unrefined sea salt
1/2 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/3 cup raisins
For the topping:
1/2 cup milk kefir soft cheese
1 Tablespoon raw honey
In a glass bowl, combine the flour, sourdough starter, poppy seeds and milk. Stir well and cover. Let rest at room temperature for at least 8 hours or up to 12.
Butter and flour a 9-inch round cake pan. Pre-heat oven to 350.
In another bowl, combine the honey and softened butter. Beat together well.
Add the eggs, one at a time, beating well after each.
Add the lemon juice or vanilla, lemon zest, nutmeg, salt, soda and baking powder and beat well.
Stir in raisins.
Pour batter into prepared pan and spread evenly.
Bake until the center springs back when touched lightly with your finger, about 25 - 30 minutes.
Remove from oven. Allow to cool in pan for 10 minutes and then turn the cake out onto a metal cooling rack.
Stir together the milk kefir soft cheese and the honey thoroughly.
Place the cake on a plate and cut into wedges. Serve each wedge with a spoonful of the topping.
The cake, if carefully wrapped, freezes well, but the topping will need to be made fresh.