Poppy Seed Nougat Cake

If your oven runs hot, reduce the temperature to 145 °C.

Tap out excess flour so there are no white patches on the cake later.

Use ingredients at room temperature if possible; the batter will come together more evenly.

Stir only until no dry flour is visible to keep the cake light and tender.

Nougat is easier to portion if you soften it briefly (e.g. at room temperature or 5–10 seconds in the microwave).

Do not swirl the dollops – this creates a nice pattern in the slice.

Start the skewer test from minute 50; if the top gets too dark, loosely cover with baking paper.

Only release it when lukewarm to cold so it doesn't break in the fluted pan.

Powdered sugar, chocolate glaze or toasted almond flakes go especially well with poppy seed and nougat.