If you are not on a diet, then this super lingering dessert is just for you. Poppy Seed Cake is one of my favorite desserts, after the delicious Carrot Cake. This heavenly recipe is just perfect for sweetening up the last weeks of fall.
Poppy seed cake is not just about loving poppy seeds, it is more about flavor, delicious, and hearty taste. The secret here lies in boiling the poppy seeds in milk and blending it with some sugar until it grinds perfectly. I just adore adding a lot of poppy seeds, this makes it taste even more incredible. Some crunchy crust and a tender filling texture will pleasantly surprise you.
If you seek perfection, then this poppy seed cake is utterly perfect with a tangy and light crust.
Even though it looks light and airy, this rustic-look like cake is rich and hearty. A heavenly poppy seed cake to enjoy with a glass of tea on a lazy, late evening. I rarely let myself be seduced by a slice of sweet-tart or cake late at night but this moist, versatile, and buttery poppy seed cake is my weakness. Nothing wins my heart and mood like a slice of a dense poppy seed cake.
If you are looking for a holiday or a special cake, then this poppy seed pie will be a great choice. You may think that it assembles and cooks quite difficult, but there are some easy steps to follow to make it easier and fast. This is a delicious cake just perfect to be served on Thanksgiving or Christmas holidays.
Do you have to soak poppy seeds before baking?
Definitely, you have! In many recipes, you will find that you can start working with poppy seeds immediately. But I insist to soak these seeds before using them. The one that can be usually found on the shelves in stores is not exactly good. It’s too harsh. Poppy seeds have an unpleasant earthy taste, so soaking will neutralize this flavor. Soaking also helps softens poppy seeds’ outer coating, so that their unique nutty flavor could be more easily released. If you are in the lock of time you can also grind them in a coffee or seed grinder.
What’s the best way to soak poppy seeds? First of all, I will recommend you to rinse the seeds in 2-3 water to clean from impurities. Then pour over some boiling water and leave overnight to soak. I do not like to soak poppy seed in milk, or oil and totally avoid this method.
Ingredients:
I wanted to share with you the best Poppy seeds cake recipe for some time, so be attentive to all the quantities I added and do not forget to pin the recipe.
For the crust, you will need:
- Unsalted butter – ⅔ cup ( at room temperature)
- White Sugar – ½ cup
- Brown sugar – ½ cup
- Eggs – 1 small
- Yolks – 2
- All-purpose flour – 2 full cups (probably a little more)
- Baking powder – 1 tsp
- Salt – a pinch.
For the poppy seeds filling:
- Poppy seeds – 2 cups
- Milk – 1 cup
- Sugar – ⅔ cup
- Egg whites – 2
- Optional: Honey – 2 tablespoon
For the egg wash:
- Egg yolks – 2
- Cream – 1 tablespoon.
How to make the crust for Poppy Seed Cake?
The poppy seed cake is made with a delicious flaky crust also known as Sable. I love everything in this pie especially the crust. It is absolutely buttery and crunchy. This crust would also make a fantastic base for any pies or tarts. Probably if skipping sugar it would pair with salty fillings or serve as a base for quiches. I have some ideas on how to test it. So keep watching us and you will be the first who will find out.
For the crust, start mixing the sugar with the soft unsalted butter (at room temperature). Whisk continuously until you will obtain a homogeneous cream. Next, add in the eggs, one by one, and mix until they are perfectly incorporated. In a separate bowl sift the flour and combine it with salt and baking powder. Combine with hand the flour mixture with butter mixture. You will get a little sticky but at the same time elastic dough. Form a ball, wrap it in a piece of cling film and send it to chill in the refrigerator – better overnight or at least for 2-4 hours.
How to make Poppy Seed Cake?
Poppy seed cake is a less common cake in our country, it is a typical German/Austrian pie. I discovered it in Austria. I liked it so much that I could not resist baking it.
A useful tip I want to share with you is that you can prepare ahead of time the crust and poppy seed filling. The crust you already know how to make now is time for the mouth-watering filling with a lot of poppy seeds.
Once you have poppy seeds soaked, transfer them to a pot and pour over some water to cover. Bring to a boil, and then drain water. In case you didn’t soak seeds change the water and repeat the boiling process 3 times. Drain the water. Now, mix poppy seeds with milk, sugar ( half of needed), and honey. Cook all until 90% of milk evaporated. Transfer the mixture to a bowl and leave it to cool down. Using a hand blender or food processor, grind the poppy seeds with the remaining sugar.
However, did you ever think “How to properly whip egg whites?”? So, the main rule is that whites must be fresh and cold. Always begin whipping on low speed, once the whites look foamy and frothy, increase the speed to high. Beat to the desired stage. The whole process will take you about 3-4 minutes.
Remove the dough from the refrigerator. Divide it into 2 balls, the first ⅔ from the dough will go for the base and ⅓ will go for the top.
Take the bigger ball and roll it into a circle about 3 inches bigger than your form. Transfer it gently in a springform pan greased with butter and sprinkled with flour. Sprinkle some semolina (or flour) on the bottom, it will absorb the extra liquid from poppy seed filling, so the crust will be crunchy.
Combine gently with a silicone spatula cooled poppy seed filling with egg whites. Take prepared crust and gently pour the filling. Sprinkle again some semolina (flour or ground nuts). Roll the second dough ball in a circle the same size as your pie pan is. Cover the cake.
How to bake Poppy Seed Cake?
Make egg wash, mixing yolks and cream. Brush the pie. Draw or decorate the pie top using your imagination.
Send the Poppy seed cake to a preheated oven at 320 °F for 40-50 minutes. When ready remove from the oven and allow the cake to cool at room temperature.
Probably you are wondering “With what to serve Poppy seed cake?”. The answer is pretty simple – a ball of ice cream whipped cream or lemon frosting will absolutely pair with this outstanding cake.
Rustic Poppy Seed Cake
Equipment
- seed grinder
- springform pan
Ingredients
For the crust:
- 2/3 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg small
- 2 egg yolks small
- 2 cup all purpose flour
- 1 tsp baking powder
- pinch of salt
For the poppy seeds filling:
- 2 cups poppy seeds
- 1 cup milk
- 2/3 cup sugar
- 2 egg whites
- 2 tbsp honey optional
For the egg wash:
- 2 egg yolks
- 1 tbsp cream
Instructions
- Soak poppy seeds overnight. Transfer them to a pot and pour over some water to cover. Bring to a boil, and then drain water. Now, mix poppy seeds with milk, sugar ( half of needed), and honey. Cook all until 90% of milk evaporated. Transfer the mixture to a bowl and leave it to cool down. Using a hand blender or food processor, grind the poppy seeds with the remaining sugar
- For the crust, start mixing the sugar with the soft unsalted butter (at room temperature). Whisk continuously until you will obtain a homogeneous cream. Next, add in the eggs, one by one, and mix until they are perfectly incorporated. In a separate bowl sift the flour and combine it with salt and baking powder. Combine with hand the flour mixture with butter mixture. You will get a little sticky but at the same time elastic dough. Form a ball, wrap it in a piece of cling film and send it to chill in the refrigerator - better overnight or at least for 2-4 hours
- Remove the dough from the refrigerator. Divide it into 2 balls, the first ⅔ from the dough will go for the base and ⅓ will go for the top. Take the bigger ball and roll it into a circle about 3 inches bigger than your form. Transfer it gently in a springform pan greased with butter and sprinkled with flour. Sprinkle some semolina (or flour) on the bottom.
- Beat two egg whites. Combine gently with a silicone spatula cooled poppy seed filling with egg whites. Take prepared crust and gently pour the filling. Sprinkle again some semolina (flour or ground nuts). Roll the second dough ball in a circle the same size as your pie pan is. Cover the cake.
- Brush the pie with egg wash. Draw or decorate the pie top using your imagination.
- Send the Poppy seed cake to a preheated oven at 320 °F for 40-50 minutes. When ready remove from the oven and allow the cake to cool at room temperature.
Nutrition
