Coconut & Poppy Seed Cake

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Coconut & Poppy Seed Cake

Recipe by Patrick Hill
Coconut & Poppy Seed Cake

Ingredients
2 Eggs
250g Sugar
160ml Kentish Oils Rapeseed Oil blended with Lemon (or Original Rapeseed Oil + zest of 1 lemon)
40g Poppy Seeds
70g Desiccated Coconut
160g Self Raising Flour
160g Low Fat Greek Yogurt

Method
1. Beat the eggs and sugar until the mix goes pale
2. Add in the rapeseed oil, poppy seeds, coconut & yogurt and mix to incorporate
3. Fold in the flour in two batches
4. Pour into a lined loaf tin or cake ring
5. Bake at 160°C for 50mins – 1 hour (do the skewer test to double check)
6. Allow to cool for 10 minutes before eating

Patrick Hill is Head Chef at Thackeray’s Restaurant having originally joined the team at the age of 18.  Thackeray’s ethos is built around provenance, attention to detail and creativity, with a menu offering dining options which are accessible to all.