Entice Blueberry Poppyseed Cake
Serves 8
Preparation: 10 minutes to prepare and up to 30 min to bake.
Ingredients
| 65g (2/3 cup) | Butter |
| 90g, 75ml (5 Tbs) | Sugar |
| 1 | XL Egg |
| 145g, 110ml | Entice Self Raising Rice Flour |
| 17g (2 Tbs) | Poppy Seeds |
| 45 ml (3 Tbs) | Milk |
| 1 cup | Fresh Blueberries |
Blueberry Sugar Syrup
| ¼ cup | Fresh Blueberries |
| 2 Tbs | Sugar |
| ¼ cup | Water |
Preheat the oven to 180°C. Grease an 18 – 20 cm spring release round cake tin and line with baking paper.
Using a mixer, beat the butter and sugar until light and fluffy, then add the egg and mix in.
Add the poppy seeds to the flour, and mix into the butter mixture with the milk. Pour the batter into the cake tin. Sprinkle the Blueberries on top. Bake for 30 minutes.
Blueberry Sugar Syrup
Add the syrup ingredients together and heat to dissolve the sugar. Serve the cake with the Blueberry Syrup and whipped cream or Vanilla ice cream
