Here's the recipe from the Cranks book that I promised ages ago. I can definitely recomend it. I make it in a small loaf tine since I don't have the right size one from the recipe. Works fine in there
Poppy Seed Cake
3oz (75g) Poppy seeds
1/ pt (190ml) Milk
2 Eggs
4oz (100g) Raw brown sugar
1/4pt (150ml) Oil
1tsp (5ml) Almond essence
8oz (225g) Wholemeal SR flour
1 1/2 oz (40g) Skimmed milk powder
1tsp (5ml) Ground cinnamon
Grease and line the base of an 11 x 7” (27 x 18cm) cake tin. Soak 2oz (50g) poppy seeds in the milk for an hour. Whisk the eggs and sugar together until light and creamy. Very slowly whisk in the oil and almond essence until thoroughly mixed. Fold in the remaining ingredients. Pour the mixture into the prepared tin, sprinkle with remaining poppy seeds and bake in the oven at 190°C (375°F/Gas mark 5) for 20-25 minutes until just firm to the touch. Cool on a wire tray and cut into slices to serve.