The perfect poppy seed cake for the winter holidays. Delicious, moist and full of flavour — made with poppy seeds steeped in hot milk. Perhaps that’s why it tastes so wonderfully similar to traditional poppy seed roll…? Regular readers may notice similarities in ingredients to the “Piegusek” cake, though the method here is completely different. Soaking the poppy seeds beforehand softens them before baking, allowing them to blend beautifully into the batter, intensifying their aroma and flavour. There’s no need for a poppy seed grinder, and the cake itself is quick, easy and enjoyable to make :).
Ingredients for the poppy seed bundt cake:
- 160 g poppy seeds
- 250 ml milk
- 250 g butter
- 250 g caster sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 300 g plain flour
- 2½ teaspoons baking powder
- a pinch of salt
All ingredients should be at room temperature.
Place the milk and poppy seeds in a saucepan and bring to the boil. Once boiling, remove from the heat and leave to cool completely.
In the bowl of a mixer, cream the butter and sugar until light and fluffy. Add the egg yolks (reserving the whites), one at a time, beating well after each addition. Add the vanilla and almond extracts and mix. Stir in the cooled poppy seed mixture (including the milk). Sift the flour and baking powder directly into the mixture, add the salt and gently fold with a spatula until just combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the batter in two additions.
Grease a 26–28 cm bundt tin thoroughly with soft butter and dust with flour, tapping out the excess. Spoon in the batter and level the surface.
Bake at 165°C for 45–50 minutes. Remove from the oven, cool in the tin, then transfer to a wire rack to cool completely. Drizzle with icing and sprinkle with poppy seeds for decoration.
Ingredients for the icing:
- 160 g icing sugar
- 3–4 tablespoons boiling water
Mix together until smooth, adjusting the consistency with extra icing sugar or water as needed.
Enjoy!
Recipe source: cooking.nytimes.com
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