What better way to use the honey from your bees? This lightly sweetened cake suits a person like me who prefers things delicately sweetened. But for those who like things more conventionally sweet, you can make the sugar glaze at the end.
Honey-Poppy Seed Tea Cake
Makes 2 small loaves.
1 cup poppy seeds stirred into ½ cup hot milk
1 cup semolina flour
1 cup All-Purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
3 egg, separated
½ cup unsalted butter
1 cup honey
1 teaspoon almond extract or orange flower water
1 cup buttermilk
Glaze: Blend thoroughly the following:
½ cup powdered sugar
1 tablespoon melted butter
a splash of milk or cream
2-3 drops of almond extract (or orange flower water)
Directions: Preheat oven to 350°F. Prepare 2 medium loaf pans by buttering them and lining them with lightly buttered parchment paper.
♨ Set aside the poppy-seed milk mixture. Sift the dry ingredients in a bowl. Whip the egg whites in another bowl until soft peaks form.
♨ In a mixer, beat the butter with the honey until well combined. Add the yolks and extract, then the milks and poppy seeds. Combine with the dry ingredients, then fold in the egg whites.
♨ Pour the batter into the loaf pans, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool. If using the glaze, poke holes in the cake with a wooden skewer and drizzle the warm glaze over all.