The Monkey Tree

110g blue poppy seeds

225ml milk

225g butter or margarine

225g light raw cane sugar

225g plain wholemeal flour

1¼ teaspoons baking powder

3 eggs separated

1. Pre-heat oven gas mark 4, 350°F or 180°C.
2. Grease and line an 8-inch cake tin.
3. Bring poppy seeds to the boil in the milk, turn off heat and allow them to soak for 25 minutes, cover with a lid.
4. Cream butter and sugar together until light and fluffy.
5. Add egg yolks, one at a time, beat them in thoroughly.
6. Mix the flour and baking powder together and fold into creamed mixture.
7. Stir in soaked poppy seeds and milk.
8. Whisk egg whites until they are stiff and then gently fold into the rest of the mixture.
9. Place mixture into prepared cake tin and bake for 1 hour or until centre of cake feels firm.
10. Allow cake to stand for 10 minutes before placing onto cooling rack.