Makovist

Method

Pour the milk over the poppy seeds and let them soak for 30 minutes to soften. Cream the butter and caster sugar together until pale and fluffy, then beat in the eggs one at a time. Fold in the flour, baking powder and salt, then gently stir in the poppy seed mixture and vanilla extract until just combined. Pour the batter into a greased and lined 23cm round cake tin and bake at 180°C for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack. Once completely cool, dust generously with icing sugar.