POPPY SEED TEA CAKE
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they're minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it's the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it's pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them.
Provided by Dorie Greenspan
Categories cakes
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
- Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
- Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
- Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it's getting too dark too fast.
- Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
POPPY SEED AND LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside.
- Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form.
- Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate.
- Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.
Nutrition Facts : Calories 362, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 101 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 7 grams, Sugar 67 grams
POPPY SEED POUND CAKE
We've dressed up our Classic Pound Cake recipe with poppy seeds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold poppy seeds into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
More about "grams poppy seed cake recipes"
DESSERT - BEST EVER LEMON POPPY SEED CAKE RECIPES
From findsimplyrecipes.com
MOHNKUCHEN MIT EIERDECKE (GERMAN POPPY SEED CAKE) …
From thespruceeats.com
FANCY POPPY SEED CAKE - RECIPE - SUBURBAN GRANDMA
From suburbangrandma.com
GRAND MARNIER POPPY SEED CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
LEMON POPPY SEED COFFEE CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
GRANDMA'S POPPY SEED CAKE RECIPE - WOMAN'S DAY
From womansday.com
IN OTTOLENGHI’S SWEET, HERE'S THE RECIPE YOU’LL BAKE THE …
From food52.com
LEMON POPPYSEED CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
4.8/5 (54)Total Time 1 hr 35 minsCategory DessertPublished May 1, 2019
LEMON POPPY SEED CAKE RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 5Difficulty Intermediate
CREAMY LEMON–POPPY SEED ICE POPS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Widza Gustin for Food Network KitchenSteps 5Difficulty Easy
FLOURLESS POPPY SEED CAKE RECIPE | CHOCOLATE & ZUCCHINI
From cnz.to
I TRIED INA GARTEN'S LEMON POPPYSEED CAKE | KITCHN
From thekitchn.com
GLAZED LEMON-THYME POPPY SEED CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
GRAM'S POPPY SEED CAKE | RECIPESTY
From recipesty.com
MOHNKUCHEN (GERMAN POPPY SEED CAKE) • RED CURRANT BAKERY
From redcurrantbakery.com
LEMON-POPPY SEED CHIFFON CAKE - PASTRY AT HOME
From pastryathome.com
MEYER LEMON POPPY SEED CAKE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
POPPY SEED CAKE WITH FILLING AND FROSTING | GRAM'S RECIPE BOX
From gramsrecipebox.com
POPPY SEED CAKE WITH SOUR CREAM FROSTING | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
RASPBERRY CAKE WITH WHIPPED CREAM FILLING BY SHILPA USKOKOVIC
From food52.com
FLUFFY GLUTEN FREE ORANGE POPPY SEED CAKE - FEARLESS DINING
From fearlessdining.com
You'll also love