Poppy seed cake is a traditional Eastern European dessert. It has an airy crumb and is not too sweet. It can be enjoyed with tea or coffee and makes a wonderful addition to a brunch spread.
This cake is very easy to make, and you can choose from several different types of fillings. If you want to add more sweetness, try a simple glaze or icing.
The first step is to soak the poppy seeds in milk. This is a time-consuming process, but it’s worth the effort. It takes a bit of patience, but it will help to create the perfect poppy seed texture for this filling.
You can find ready-made poppy seed paste in the baking section of most grocery stores, or you can buy it online from a reputable seller. Be sure to check the label carefully, since some brands are much sweeter than others.
To prepare the filling, you will need to cook the poppy seeds in milk until they are soft and have become fully dissolved. This can take 15 to 20 minutes and will require a few trips to the pot, but it’s a very worth the time.
Once the poppy seeds are cooked and mashed, you can proceed with the rest of the recipe. You’ll need to let the filling cool, and then mix it with a few egg whites for a smooth consistency.
The cake is a classic, easy, and delicious Polish dessert, usually served during special occasions such as Christmas and Easter. It’s rich and creamy with a crunchy nutty flavor.
It’s made with a shortcrust base and topped with a poppy seed mixture, and then glazed. It’s a very elegant dessert that makes a fantastic presentation.
You can also make this cake with a different filling, such as raspberry jam or strawberry sauce. But the poppy seed filling is my favorite.
To make this cake, start by preparing your oven and a bundt pan or 10 inch tube pan. Preheat the oven to 350deg F and grease and flour your pans.
Next, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and then add the poppy seed filling and the vanilla. You can also add sour cream or yogurt.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
When the cake is baked, remove it from the oven and allow to cool for 10 minutes before transferring it to a wire rack to cool completely. This will prevent the cake from becoming too soggy in the middle.
This is a very moist lemon poppy seed cake with a sweet lemony glaze. It’s an ideal dessert for any occasion.
It is also a great option for using up leftover poppy seed filling from another recipe. You can store it in the refrigerator or freeze it for later use.
