As it happens, I made this simple yet luscious poppyseed cake almost a year ago on a sweltering Sydney afternoon and I’m finally getting to posting it. It’s a lovely holiday treat, baked as a cake, muffins, or as a loaf — mini loaves, if you feel like sharing with friends or neighbors. The crunch of the poppy seeds is balanced by the soft richness of the cake, and you could top it with a cream cheese frosting although I liked it very much plain. Tea is appropriate and of course, coffee. Something that has stuck with me throughout my many international moves is a love for coffee. (And also, a cup of Irish breakfast tea on long-feeling afternoons.)
