There’s nothing like enjoying a moist poppy seed cake before an important meeting, only to discover that pesky poppy seed stuck in your teeth by the end of the meeting. Yes, it’s embarrassing, but at least you enjoyed one of life’s pleasures – poppy seed cakes in all their forms. From perfect hamantaschen with the one true filling to poppy seed-filled yeast cakes or layers of flaky dough, poppy seeds, and apples, even lemon poppy seed muffins—the list goes on. I’d be lying if I said there’s one poppy seed cake that’s my favorite, but this one, topped with chocolate ganache, is definitely my top choice. Just like chocolate cake or lemon pie- yes, I love all cakes equally- but this poppy seed cake is my absolute favorite!
The key to a successful poppy seed cake is the freshness of the poppy seeds. Don’t buy large quantities and store them at home (unless they are whole and stored in an airtight container in the freezer). Poppy seeds are high in oil, and once ground, the oil begins to oxidize, causing the seeds to take on a stale flavor. Therefore, it’s best to buy poppy seeds that are freshly ground or look for packs with the farthest possible expiration date. If you have a coffee grinder, Thermomix, or another powerful blender, you can grind the poppy seeds just before baking.
Before starting, preheat the oven to 180°C (350°F).
Moist Poppy Seed Cake
Start by whipping 8 egg whites. Why start with the egg whites? Because you don’t want to make the second batter, transfer it to another bowl and wash the mixer bowl for the egg whites. Starting with the egg whites saves you from washing the bowl. Simple, right?
Whip the egg whites with a pinch of salt until foam begins to form. Then, slowly add ¾ cup of sugar and continue whipping until you get a stable, soft meringue. You don’t want stiff peaks, just a soft, foldable foam that will mix easily with the second batter.
While the mixer is working, take one lemon and finely zest it, saving the zest aside.
Once the meringue is ready, transfer it to a separate bowl and set it aside.
Wash the mixer bowl… just kidding, no need to wash it.
In the mixer bowl, add 100g (about 7 tbsp) of softened butter, the remaining ¾ cup of sugar, lemon zest, and 1 tsp of vanilla extract (or 2 tsp of vanilla essence). Use the paddle attachment to beat everything together into a light, fluffy mixture. Then, add 8 egg yolks, one at a time. Add the next yolk only once the previous one has fully blended into the mixture.
Once the batter is ready, add 2 tbsp of Frangelico liqueur (or any other preferred liqueur or brandy) and 2 ½ cups of fresh ground poppy seeds. Mix on low speed until fully combined.
Now, take a few spoonfuls of the whipped egg whites and gently stir them into the batter to loosen it up a bit. Then, carefully fold in the remaining egg whites in three batches, being gentle to avoid deflating the foam.
Grease a 28 cm (11-inch) springform pan with butter and sprinkle some sugar on the sides to help the cake “climb” the pan. Pour the batter into the pan and bake for about 40 minutes or until a toothpick comes out clean but not dry. Be sure to check 5 minutes before, as ovens vary.
Once the cake is done, remove it from the oven and let it cool completely. When the cake is cool, heat 200 ml (7 oz) of heavy cream in a pan until just before boiling. Remove from the heat and add 200g (7 oz) of dark chocolate. Stir until smooth and combined, then pour the ganache evenly over the cooled cake.
Let the cake sit until the ganache sets, and then enjoy!
Moist Poppy Seed Cake
Ingredients
Equipment
Method
- Separate the eggs.
- Place the egg whites in the mixer bowl with a pinch of salt and whip until foam begins to form.
- Slowly add ¾ cup of sugar until you have a soft, stable meringue.
- Transfer the meringue to a separate bowl.
- In the same mixer bowl, add the butter, remaining sugar, lemon zest, and vanilla. Beat until fluffy.
- Add the egg yolks one by one, ensuring each is fully incorporated before adding the next.
- Once all yolks are added, stop the mixer. Add the liqueur and poppy seeds, mixing until well combined.
- Add a few spoonfuls of the egg whites and stir gently to loosen the batter.
- Gradually fold in the remaining egg whites in three batches.
- Grease and sugar a 28 cm springform pan, then pour in the batter.
- Bake at 180°C (350°F) for about 40 minutes until a toothpick comes out clean but not dry.
- Let the cake cool completely.
- For the ganache, bring the cream to just below boiling, then remove from heat and add the chocolate. Stir until smooth and glossy.
- Pour the ganache over the cooled cake and let it set before serving.
Nutrition
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