Poppy seeds. They have this taste. Just like sesame seeds have their taste. I was intrigued when I bought a poppy seed slice at a German bakery recently. I then decided to search around for recipes with poppy seeds. A cake seemed like a sensible entry level decision. I have made a poppy seed cake twice now, recipe below.
My second attempt in a round tin is more glamorous and gets the top picture spot!
Ingredients for the cake:
- 240 g (1½ cups) poppy seeds
- 250 ml (1 cup) milk
- 150 g butter
- 1 tsp vanilla
- 170 g caster sugar
- 5 egg yolks
- 180 g (1½ cups) ground almonds
- 1 tsp baking powder
- pinch of salt
- 5 egg whites
Ingredients for the icing:
- 150 g dark chocolate
- 125 ml (½ cup) pouring cream (pure cream with 35% fat content)
Steps the day before:
- Pour boiling water over the poppy seeds in a bowl.
- Strain and return to bowl with the milk.
- Refrigerate overnight, then drain well.
- Preheat the oven to 150°C.
- Beat the butter, vanilla and caster sugar until pale and fluffy.
- Beat in the egg yolks, one by one.
- Stir in the ground almonds, baking powder, salt and poppy seeds.
- Fold in the egg whites, beaten to stiff peaks.
- Pour in to a greased, lined 20 cm springform pan and bake for 40 minutes, or until just firm.
- Stand for 5 minutes, then turn out on to a plate and cool.
- Melt the dark chocolate with the pouring cream.
- Cool for 20 minutes, then spread over the cake.
The first time I made it I used a square tin, shovelled it in to a lunch box and brought it along to a Christmas in July country escape and it was a hit. The picture below by the woodfire in the background captures the moment. It was apt for a Christmas theme, as searching online, it is a Ukrainian custom at Christmas.
To finish, a picture of the poppy seed slice that I bought at a German bakery that started my adventure.