In my variation of the original recipe, I have replaced milk with hazelnut milk to make this cake dairy free (not including some optional butter in the frosting). It turned out wonderfully, with a lighter, nutty flavour as compared to the original.
Grandma’s Poppy Seed Cake
1 1/2 cup sugar
4 large eggs
1/2 cup olive oil
300mL hazelnut milk
3 cup all purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
1 can (12.5 oz) Solo poppy seed pastry filling
200g dark chocolate (70%)
knob of butter (optional)
1/4 cup hazelnut milk
Preheat oven to 350F. Oil and lightly flour a bundt cake pan.
In a large bowl, beat the eggs until light and frothy. Beat in the sugar and oil.
In a separate bowl, sift the flour, salt, baking soda, and baking powder.
Alternating the flour mixture and the hazelnut milk in thirds, mix into the wet ingredients until all well incorporated. (Flour mixture to wet mixture, hazelnut milk to wet mixture, flour mixture to wet and so on…)
Finally add the poppy seed filling and combine.
Pour mixture into the bundt cake pan. Place in oven and bake for approx 1 hour, or until an inserted toothpick comes out clean.
Remove from oven and allow to cool before topping with icing.
For the icing:
Chop or break chocolate into pieces. In a heavy saucepan, on low heat melt the chocolate, and hazelnut milk, and knob of butter (optional), stirring occasionally. When smooth and like a thick chocolate liquid, pour over the bundt cake.
I baked this cake wearing Topshop boots and skirt, Intermix lace top, and a vintage leather collar from Rokit. And now I’m eating the cake…