Everyone knows about baking with poppy seeds, but not many people know that you can make a cake with poppy seeds. The result is an original, beautiful and very tasty dessert.
Poppy seed cake - basic cooking principles
It is better to use sponge cake layers for poppy seed cake to make the cake airy and light. To do this, the yolks are separated from the whites. The latter are whipped in a separate bowl until thick foam. Combine the yolks with sugar and beat separately until a fluffy white mass is obtained. Gradually add the protein mass into the yolks, while stirring gently. Combine flour with poppy seeds, mix and add to the egg mixture. A cake is baked from the resulting dough.
The cooled cake is cut in half or into several parts.
To coat the cakes, use sour cream, butter, custard, or any other cream. You can make a cake with two or three different creams at once.
In addition to poppy seeds, you can add dried fruits or nuts to the cake.
You can decorate the cake with icing or a gelatin layer.
Poppy seed cake with a hint of caramel and ginger
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The perfect winter cake from Ksenia Semerenko, a wonderful pastry chef from the city of Gubkinsky.
For the poppy seed cake:
- Egg - 2 pcs;
- Sugar - 100 g;
- Poppy – 100 g;
- Flour - 40 g.
For the caramel sauce (enough for 3 servings):
- Sugar – 200 g;
- Water – 40 g;
- Butter – 60 g;
- Heavy cream (from 33%) – 125 ml.
For the caramel sponge cake:
- Sugar – 100 g;
- Butter (room temperature) – 65 g;
- Caramel sauce – 3 tbsp;
- Egg – 1 piece;
- Yolk – 1 piece;
- Flour – 125 g;
- Baking powder – 1 tsp;
- A pinch of salt;
- Milk – 110 ml.
For the apple-ginger compote:
- Apple juice - 200 ml;
- Sugar - 50 g;
- Ginger - 10 g;
- Pectin - 4 g;
- Gelatin – 9 g;
- Apples – 80 g.
Cream for filling:
- Cream cheese - 450 g;
- Cream 35% - 150 g;
- Powdered sugar – 75 g.
Apple-ginger compote:
Step 1. Soak gelatin in ice water at a ratio of 1:5.
Step 2. Heat the apple juice and ginger in a saucepan, cover with a lid and let steep for 10 minutes. Then strain the juice through a sieve.
Step 3. Put the juice on the stove again and bring to a boil. Constantly stirring the juice, add pectin pre-mixed with sugar. Boil the juice with pectin for about a minute.
Poppy seed cake with jam and whipped cream
- 150 gr. poppy;
- 6 eggs;
- 120 gr. Sahara;
- 75 gr. flour;
- 1 tbsp. spoon of starch;
- 1 tbsp. spoon of nutmeg.
Cooking process
- Grind the poppy seeds in a blender and soak them in hot water for 20 minutes so that they are well baked when baking;
- Separate the yolks from the whites. Add sugar to the yolks and beat well. They should turn white and double in volume;
- Sift flour and starch into the egg mixture. Starch helps the biscuit rise and maintain this volume. Continue kneading at low speed.
- Drain the poppy seeds and add them to the yolks;
- Add nutmeg;
- Add a pinch of salt to the whites and beat;
- Add the whites to the yolks;
- Grease the mold with butter;
- Pour the finished dough into a springform pan;
- Bake in a preheated oven at 180C for 30 minutes;
- Cut the finished biscuit into two halves with a sharp knife.
Poppy seed cake with nuts
Another wonderful duet is poppy seeds and nuts.
In this recipe we will resort to a new culinary technique. This is poppy soaking. The sponge cake will turn out especially tender and airy, and notes of citrus and nutty aroma will give it a special piquancy.
Ingredients:
Biscuit: Wheat flour 160 gr; Granulated sugar 200 gr; Poppy 100g; Chicken eggs 3 pcs; vegetable oil 2 tbsp. l.; Zest from half an orange; Curd cream: Low-fat or low-fat cottage cheese 500g; Sugar 100g; Peeled walnuts 100 gr
Let's start cooking:
- Fill the poppy seeds with boiling water and cover with a lid. You can use an airtight heat-resistant container, it will be faster. Let it sit for about half an hour. Drain the water and grind the poppy seeds with a blender or meat grinder with a suitable attachment.
- To prepare the biscuit dough, we use the standard recipe. Beat the whites with the addition of sugar into a dense mass, gradually add flour and separately beaten yolks.
- Add orange zest to the dough. To remove it, you can use a special device or just a fine grater. For baking you will need a large baking sheet with high sides, covered with parchment and greased with oil.
- This recipe requires preheating the oven to the maximum, up to 220 C. We will bake the cake quickly, 10 minutes is enough.
During this time we will have time to prepare the cream:
- Rub the cottage cheese with granulated sugar; a blender will help to obtain a paste consistency. If the cottage cheese is dense, dilute it, for example, with sour cream. Yogurt will also work.
- Take the finished biscuit out of the oven and let it cool. Then we cut it into pieces of arbitrary shape, you can cut it into 4 pieces and the cake will be square and tall, you can cut it into 3 pieces and it will turn out to be rectangular and lower.
- Don't forget about chopped nuts: they need to be added either to the cream itself or sprinkled on each layer.
This delicious cake will be fresh and flavorful, and the nuts and orange zest will make it healthy!
Sponge cake with poppy seeds and raisins
If a simple recipe is already too boring for you, try to diversify the menu for home tea drinking and prepare a two-layer cake, the cakes of which differ in taste and appearance. This is achieved by introducing poppy seeds and raisins, but you can go even further and create a color contrast: just add a couple of spoons of cocoa to 1 part of the dough or pour in melted chocolate. Keep in mind that when using chocolate, the sponge cake will become more moist, so it can bake longer and no longer requires heavy soaking.
Compound:
- liquid sour cream – 200 g;
- sugar – 250 g;
- flour – 200 g + 2 tbsp. l.;
- eggs – 4 pcs.;
- soda – 1 tsp;
- vinegar for extinguishing)
- raisins – 100 g;
- poppy – 100 g;
- milk – 230 ml;
- butter – 100 g
Preparation:
- Experts advise making the dough for the cakes in different bowls, so that you don’t have to measure out the same amount with scales later when you have to add additives. For 1 cake you will use an egg, 100 g of flour, the same amount of sour cream and sugar. Plus - half a teaspoon of soda, which needs to be extinguished.
- Pour boiling water over the raisins and wait a quarter of an hour. Chop finely.
- Rinse the poppy seeds, pour boiling water in the same way, but it is advisable to let it sit for half an hour, after which you will need to drain the liquid through gauze.
- Distribute the additives among the cups with the dough - poppy seeds in one, chopped raisins in the other. Bake cakes with a diameter of 22 cm at 200 degrees. Waiting time (approximate) is 20 minutes.
- The cream will be custard, you will have to work with it. Beat the eggs and place them in a water bath to warm up. Add flour and sugar (remains), beat.
- Separately, bring the milk to a boil (but do not let it boil), pour in the egg-sugar-flour mixture. Continuing to whisk, cook until thickened. The cream should spread well onto the spoon and not run off it immediately.
- Coat the cooled cakes with cream; the assembled cake can also be topped with this mixture.
Simple cake with poppy seeds and nuts
According to the classic recipe, this is not a cake, but a cupcake, however, by changing the shape and subsequent cutting of the sponge cake, as well as adding cream, you get a real birthday cake.
Compound:
- eggs – 2 pcs.;
- flour – 500 g;
- milk – 170 ml;
- sugar – 300 g;
- vegetable oil – 100 ml;
- poppy seeds – 2/3 cup;
- baking powder – 1 tsp;
- cream 33% – 200 g;
- nuts – 100 g;
- butter – 50 g;
- milk chocolate – 100 g.
Preparation:
- Beat eggs with sugar and milk.
- Add butter, add flour in portions. Add baking powder and poppy seeds to the last portion.
- Beat the dough until smooth, bake a tall sponge cake (diameter 24 cm) at 190 degrees.
- Whip cream with 100 g of sugar. Add roasted and crushed nuts.
- Combine the cakes using this cream, let the cake stand for an hour in the cold.
- Melt the chocolate with butter, cover the finished cake with this mixture (while it is hot), and cool for another hour.
Poppy seed cake recipe
The article is a translation of materials published by pastry chef Olivia Bogasky.
In Eastern Europe, baking with poppy seeds is an integral part of family gatherings, especially during the holidays. Traditionally, these are poppy seed rolls made from yeast dough, and of course - the same as when my mother came to visit for Easter a few weeks ago. She brought this roll with her.
The taste of these poppy seed rolls brings back nostalgia and memories of my childhood, so I decided to replicate it by making a layer cake. You can often find a combination of poppy seeds and lemon in baked goods, and it is quite successful and tasty, but I wanted to somehow especially emphasize the taste of poppy seeds, so I decided to use it paired with vanilla buttercream.
This is a fluffy and moist poppy seed cake, speckled with poppy seeds, and topped with a soft vanilla Swiss meringue buttercream frosting. Meringue buttercream requires a little more effort to make than traditional American buttercream, but it's worth it! I just adore him. It is less sweet and very smooth. If you haven't tried making meringue yet, the Swiss variety will be the easiest to master. First you will need to heat the egg whites along with the sugar, then beat them until stiff peaks form and add the butter.
To enhance the poppy flavor, I spooned a few spoonfuls of the poppy seed filling onto each cake layer before frosting it with buttercream. This is not at all necessary, but I wanted to enhance the flavor of the poppy seeds, in homage to the baked goods that I have grown accustomed to since childhood. If I could go back, I would most likely add more poppy seed filling so that its dark layer would stand out against the background of the light cakes and glaze. Nevertheless, its taste was still felt and was simply amazing!
This poppy seed cake turned out great. Not too sweet, perfect texture and a bright poppy flavor. If you love poppy seeds, you will definitely like this cake!
POPPY CAKE
Olivia Bogasky's recipe ingredients are for a three-layer round cake with a diameter of 15 cm, for about 10 servings
To prepare the cake you will need:
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- ¾ cup curdled milk (room temperature)
- Preheat the oven to 180 degrees. Flour and line three 156cm cake tins with parchment paper.
- In a medium bowl, stir together flour, baking powder, salt and poppy seeds.
- Using a stand mixer fitted with a paddle, beat the butter until smooth.
- Add sugar and beat on medium-high speed until mixture is fluffy and fluffy (2 to 3 minutes).
- Reduce speed and add eggs to mixture one at a time, mixing thoroughly each time. Add vanilla.
- Add flour and sour milk alternately, starting and ending with flour (3 parts flour to 2 parts sour milk). Stir the mixture completely after adding each ingredient. Try to avoid over stirring.
- Divide the batter evenly among the prepared pans. Flatten the top of the dough with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out completely clean.
- Place baking sheets on a wire rack to cool slightly for 10 minutes. Then place the cakes on a wire rack, inverting the pans, and cool completely.
To prepare the glaze you will need:
- 5 egg whites (from large eggs)
- 1 cup granulated sugar
- 1 ½ cups unsalted butter (room temperature)
- 2 teaspoons vanilla paste
- a pinch of salt
- Place the egg whites and sugar in a mixer bowl and mix until smooth.*
- Place the bowl over a pan of boiling water to create a water bath. The bottom of the bowl should not touch the water. Whisking constantly, heat the egg mixture until a candy thermometer inserted into it registers 70 degrees. Carefully place the bowl back into the mixer.
- Whisk the egg mixture at high speed for 8 -10 minutes. When you're done, the outside of the mixer bowl should be at room temperature and the whipped mixture should be fluffy, glossy, and holding stiff peaks.
- Replace the whisk with a spatula attachment. Slowly add the cubed butter, a couple tablespoons at a time, and stir until smooth.
- Add vanilla bean paste and stir until mixture is fluffy and smooth.**
To decorate the cake you will need:
- 6 tablespoons poppy seed filling (optional)
- Place one cake layer on a cake stand or serving plate. Place 2 tablespoons poppy seed filling on top and spread filling evenly over crust. Spread about 1 cup of buttercream on top. Repeat this procedure with the remaining cake layers and frost the cake with the first layer of frosting. Refrigerate the cake if necessary.
- Frost the side and top of the cake with buttercream swirls.
Recipe Author's Notes:
* Make sure that there is not even a small amount of yolk in the protein mixture, and that the mixer bowl and whisk are completely free of fat, otherwise the meringue cream will not harden. ** At some point the buttercream may look like it has started to curdle. Keep stirring it until it becomes completely homogeneous and smooth.
