{"id":233,"date":"2025-03-27T17:58:41","date_gmt":"2025-03-27T17:58:41","guid":{"rendered":"https:\/\/www.tals-cooking.com\/en\/?p=233"},"modified":"2025-03-27T17:58:43","modified_gmt":"2025-03-27T17:58:43","slug":"poppy-seed-cake","status":"publish","type":"post","link":"https:\/\/www.tals-cooking.com\/en\/poppy-seed-cake\/","title":{"rendered":"Moist Poppy Seed Cake with Chocolate Ganache \u2013 Perfect Recipe"},"content":{"rendered":"\n

There\u2019s 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\u2019s embarrassing, but at least you enjoyed one of life\u2019s pleasures \u2013 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\u2014the list goes on. I\u2019d be lying if I said there\u2019s one poppy seed cake that\u2019s 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!<\/p>\n\n\n\n

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The key to a successful poppy seed cake is the freshness of the poppy seeds. Don\u2019t 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\u2019s 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.<\/p>\n\n\n\n

Before starting, preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n\n\n\n

Moist Poppy Seed Cake<\/h3>\n\n\n\n

Start by whipping 8 egg whites. Why start with the egg whites? Because you don\u2019t 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?<\/p>\n\n\n\n

Whip the egg whites with a pinch of salt until foam begins to form. Then, slowly add \u00be cup of sugar and continue whipping until you get a stable, soft meringue. You don\u2019t want stiff peaks, just a soft, foldable foam that will mix easily with the second batter.<\/p>\n\n\n\n

While the mixer is working, take one lemon and finely zest it, saving the zest aside.<\/p>\n\n\n\n

Once the meringue is ready, transfer it to a separate bowl and set it aside.<\/p>\n\n\n\n

Wash the mixer bowl… just kidding, no need to wash it.<\/p>\n\n\n\n

In the mixer bowl, add 100g (about 7 tbsp) of softened butter, the remaining \u00be 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.<\/p>\n\n\n\n

Once the batter is ready, add 2 tbsp of Frangelico liqueur (or any other preferred liqueur or brandy) and 2 \u00bd cups of fresh ground poppy seeds. Mix on low speed until fully combined.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Let the cake sit until the ganache sets, and then enjoy!<\/p>\n\n\n

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Moist Poppy Seed Cake<\/h2>\n
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Indulge in the irresistible flavor of a moist, tender poppy seed cake topped with a silky dark chocolate ganache. This delightful cake combines the nutty richness of fresh poppy seeds with the smoothness of a decadent chocolate topping, making it the perfect treat for any occasion. With easy-to-follow steps and a few simple ingredients, this cake is a must-bake for anyone craving a delicious, homemade dessert. Don\u2019t miss out\u2014your taste buds will thank you!<\/span><\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>16<\/span> People<\/span><\/span><\/div><\/div>
Course: <\/span>Cake, Dessert<\/span><\/div><\/div>
Calories: <\/span>355<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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