Milk Sorbet Poppy Seed Cake Recipe

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Ingredients for Milk Sorbet Poppy Seed Cake

For the Cake:

• 3 large eggs
• 1 cup of granulated sugar
• 1 cup of whole milk
• 1 cup of vegetable oil
• 1 cup of semolina
• 1 cup of blue poppy seeds
• 1 packet of baking powder (approximately 10g)
• 1 packet of vanilla extract (approximately 5g)
• 1.5 cups of all-purpose flour

For the Milky Syrup:

• 2.5 cups of cold milk
• 1 tablespoon of granulated sugar

Instructions for Making the Milk Sorbet Poppy Seed Cake

• Start by whisking the eggs and sugar together in a large mixing bowl until the mixture becomes light and frothy. Gradually add the milk and vegetable oil, carefully blending the ingredients together.

• Incorporate the semolina, poppy seeds, vanilla extract, and baking powder, stirring to combine. Slowly fold in the flour, ensuring the batter reaches a smooth, cake-like consistency.

  

• Preheat your oven to 170°C (338°F). Grease a rectangular baking dish and pour in the cake batter, spreading it evenly. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.

• Once baked, allow the cake to cool slightly. In a separate bowl, mix the cold milk with sugar until dissolved. Gradually spoon the chilled milk syrup over the warm cake, allowing it to absorb the syrup thoroughly. Let the cake rest for 1-2 hours.

• Prepare the whipped cream according to package instructions, using cold milk. Spread the whipped cream evenly over the cake. Garnish with your choice of coconut flakes, slivered almonds, or additional poppy seeds for added texture and flavor.