Of course, this being Durban and spring being spring, it's colder now as I write this, than it was when I baked it mid-winter!
But it's also the season for cleaning out the archives (well, cupboards really - but I'm never going to get around to those!), so here it is: Rose water and Poppy Seed Cake.
Rose Water and Poppy Seed cake
Recipe by Tea, Cake and Create
Preheat the oven to 180'C
Grease a rose silicone cake mould / a Bundt cake pan.
180g caster sugar
275g cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1tsp vanilla extract
3 large eggs
250ml double cream yoghurt
60ml vegetable oil
30ml rose water
50g poppy seeds
Sift the flour, baking powder and baking soda together in a bowl. Put aside.
Cream the butter and sugar together; beat until pale.
Add vanilla extract and then the eggs, one at a time. (Add 1tbs flour with each egg to prevent curdling). Beat well.
Add 1/3 of the sifted dry ingredients, then half the yoghurt and oil to the above mixture. Mix briefly.
Then another third of the dry ingredients followed by the remaining yoghurt and the rose water. Mix.
Finally add the last of the dry ingredients together with the poppy seeds.
Mix until just combined.
Pour into the prepared cake pan.
Bake at 180'C for approx. 60 minutes or until a skewer inserted comes out just-clean.
Remove from the oven.
Leave to cool completely before turning out from the cake pan.
180g white chocolate
60ml fresh cream (35-40% fat content)
Pink powdered food coloring.
Melt the cream and chocolate together in a double boiler. Stir frequently.
Stir in the food colour.
Allow to cool slightly.
Pour over the cool cake before the ganache sets.
(If you're using ganache that has already set, heat it gently - either in the microwave or double boiler - until it is a pouring consistency.
Serve with a scattering of rose petals.