(makes 1 x 25cm square cake)

A very good cake with a cup of Earl Grey tea but excellent at dessert time with poached or baked fruit and sweetened lightly whipped cream flavoured with rosewater.


1 tsp dry breadcrumbs
1/2 tsp anise seeds (crushed)
40g (4 tbsp) butter (softened)
170g (1 cup) Manuka honey
120g (1/2 cup) sour cream
4 eggs (yolks and whites separated)

280g (2 cups) pastry flour
1/2 tsp saffron (ground to a powder in a mortar)
1/2 tsp baking soda
1 tbsp cream of tartar
2 tsp poppy seeds


  • Preheat oven to 175°C. Grease one 25cm cake tin.
  • Combine breadcrumbs and anise seeds and sprinkle evenly over the base of the tin. Set aside.
  • Cream the butter and honey until smooth, add sour cream and beat well.
  • Whisk egg yolks until creamy and combine with honey mixture.
  • In a separate bowl, sift together flour, saffron, baking soda and cream of tartar three times to ensure even distribution of saffron. Sift this into the batter and fold together gently.
  • Beat egg whites until stiff peaks form, then fold into batter.
  • Pour batter into prepared tin spreading evenly. Scatter the poppy seeds evenly on top.
  • Bake for 25-30mins or until when you insert a skewer it comes out clean.