Vanilla and poppy seed cake

I opened the drawer one day where all of my nuts and seeds stood, looking for inspiration. I wished to bake something, although I was home alone for a month, yet I needed that. And, since I was still allowed to bother my neighbors with all of those bakes, and while that was still on the table, I used it as much as possible. And I also had to use that one day between +31 and +29 degree days, with just +25. I took out those poppy seeds; I looked in other cupboard shelves and remembered seeing a vanilla and poppy seed cake recipe some time ago. And here it is. Pure gold. A fascinating combination of vanilla, poppies, and a splash of orange blossom water. 


220 g wheat flour
1.5 tsp baking powder
100 g poppy seeds
150 g butter, room temperature
190 g golden caster sugar
pinch of sea salt
1/2 vanilla pod, seeds
210 g eggs (about 4 large), room temperature
60 g kefir or runny yoghurt
1-2 tsp orange blossom water (depending on how strong the water is)

syrup:
100 ml water
70 g golden caster sugar
pinch of sea salt
1 tsp orange blossom water
that leftover vanilla that you used before


Heat the oven to 170°. Line a pan (about 20/23x12 cm) with baking paper. 

Mix flour, baking powder, and poppy seeds. 

Place butter, sugar, salt, and vanilla in a bowl. Whisk with a mixer for about 5 minutes until light and creamy. Meanwhile, in a bowl, mix the eggs with a fork to make a smooth mixture. When the butter is ready, slowly add about 1/4 of the eggs and beat until smooth. Only when that is fully incorporated, add the next bit of eggs. If the mixture starts to split and get grainy, add a tablespoon of flour and whip it in. Only when the mass is smooth, add the next bit of eggs, and so on. The warmer the eggs, the less likely the mixture will split. 

When everything is incorporated well, turn off the mixer, add the flour mixture and kefir, and mix. Pour into the pan, put in the oven one rack below the middle, and bake for about 50-55 minutes until ready, which can be checked by inserting a toothpick in the center. If it comes out clean, it's done. Take it out and immediately pour on the syrup, which I do one tablespoon at a time. Cool for 15 minutes in the pan, then lift out slowly with the baking paper and place on a cooling rack. Serve warm or cold just as it is or with crème fraîche and berries.

While the cake is baking, make the syrup. Add all the ingredients to a pot and boil on medium heat, letting the sugar melt. Then raise the heat to almost the highest and boil until the syrup reduces by 1/3. Remove and let it cool.