Poppy Seed Cake Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Ingredients
| Poppy seed | 1 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs) | |
| Cold milk | 3/4 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Flour | 3 Cup (16 tbs) | |
| Egg whites | 4 , beaten | |
| Egg yolks | 2 (For the filling) | |
| Lemon juice | 1 (For the filling) | |
| Sugar | 1 Cup (16 tbs) (For the filling) | |
| Cornstarch | 2 Tablespoon (For the filling) | |
| Water | 1 Cup (16 tbs) (For the filling) | |
| Salt | 1 Pinch (For the filling) | |
| Nuts | 1/2 Cup (16 tbs), chopped (For the filling) | |
| Egg whites | 2 (for the Icing) | |
| Sugar | 1 Cup (16 tbs) (for the Icing) | |
| Cold water | 4 Tablespoon (for the Icing) |
Directions
GETTING READY
1. In a bowl, cover the poppy seeds with milk and let them soak overnight.
2. Grease three 9-inch layer cake tins with butter and line them with baking paper.
3. Preheat the oven to 350°F before baking.
4. Into a large basin, sift together, the flour and baking powder, 3-4 times, using a fine mesh sieve. Keep aside.
MAKING
5. In a large mixing bowl, combine the softened butter and the sugar.
6. Using an electric beater, or a wire whisk blend the ingredients well until light and creamy.
7. Stir the milk into the batter, alternately adding the sifted dry ingredients, using a spatula or a wooden spoon. Stir in one direction to prevent your cake from becoming dense.
8. Stir in poppy seed mixture, making sure that you do not overwork the batter to keep it light
9. Gently fold in the stiff egg whites to make the batter light
10. Immediately divide the batter into the prepared cake tins.
11. Bake the cakes in the preheated oven for about 25 minutes until the cakes leave the sides of the pans and are spongy to touch. Insert a skewer and see if it comes out clean.
12. Remove the cakes from the oven wearing oven mitts and allow them to rest in the pans for 5 minutes then invert onto a wire rack to cool completely.
FILLING
13. Make the filling by combining egg yolks, lemon juice, sugar, cornflour dissolved in water in a saucepan.
14. Cook over a double boiler, stirring continuously until thick like custard.
15. Cook and sandwich the cakes with the filling, sprinkling nuts after spreading the custard.
16. To make the icing, combine sugar and water in a saucepan and boil to a thick syrup without stirring.
17. Add the hot syrup to stiff egg whites, beating constantly with a wire whisk or electric beater.
18. Spread the icing on the top and sides of the cake.
SERVING
19. Slice the cake and serve as a dessert.
1. In a bowl, cover the poppy seeds with milk and let them soak overnight.
2. Grease three 9-inch layer cake tins with butter and line them with baking paper.
3. Preheat the oven to 350°F before baking.
4. Into a large basin, sift together, the flour and baking powder, 3-4 times, using a fine mesh sieve. Keep aside.
MAKING
5. In a large mixing bowl, combine the softened butter and the sugar.
6. Using an electric beater, or a wire whisk blend the ingredients well until light and creamy.
7. Stir the milk into the batter, alternately adding the sifted dry ingredients, using a spatula or a wooden spoon. Stir in one direction to prevent your cake from becoming dense.
8. Stir in poppy seed mixture, making sure that you do not overwork the batter to keep it light
9. Gently fold in the stiff egg whites to make the batter light
10. Immediately divide the batter into the prepared cake tins.
11. Bake the cakes in the preheated oven for about 25 minutes until the cakes leave the sides of the pans and are spongy to touch. Insert a skewer and see if it comes out clean.
12. Remove the cakes from the oven wearing oven mitts and allow them to rest in the pans for 5 minutes then invert onto a wire rack to cool completely.
FILLING
13. Make the filling by combining egg yolks, lemon juice, sugar, cornflour dissolved in water in a saucepan.
14. Cook over a double boiler, stirring continuously until thick like custard.
15. Cook and sandwich the cakes with the filling, sprinkling nuts after spreading the custard.
16. To make the icing, combine sugar and water in a saucepan and boil to a thick syrup without stirring.
17. Add the hot syrup to stiff egg whites, beating constantly with a wire whisk or electric beater.
18. Spread the icing on the top and sides of the cake.
SERVING
19. Slice the cake and serve as a dessert.
Chef
