Rustic Poppy Seed Cake

5 from 3 votes

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.

Prep Time1

Cook Time40

chilling time4

Total Time5 40

Course: Dessert

Cuisine: european

Keyword: cake recipe, Poppy Seed Cake, Poppy Seed Cake recipe

Calories: 5025kcal

Author: Nata

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