Grams Poppy Seed Cake Recipes

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POPPY-SEED CAKE



Poppy-Seed Cake image

Provided by Andrea Berger-Almásy

Categories     Cake     Mixer     Egg     Dessert     Bake     Raisin     Fall     Poppy     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups whole poppy seeds (6 ounces)
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
5 large eggs, separated
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 cup chopped golden raisins
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
Confectioners sugar for dusting
Equipment: an 8-inch springform pan; an electric coffee/spice grinder

Steps:

  • Preheat oven to 325°F with rack in middle. Butter and flour springform pan.
  • Grind poppy seeds in small batches in grinder until they have a fluffy, sandy texture.
  • Beat together butter and granulated sugar with an electric mixer until light and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in ground poppy seeds, cinnamon, nutmeg, raisins, and zest until just combined.
  • Using cleaned beaters, beat egg whites with salt in another bowl until they just hold stiff peaks. Stir one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
  • Pour batter into springform pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours.
  • Cool in pan on a rack 10 minutes. Remove side of pan and cool cake completely.
  • Just before serving, dust cake with confectioners sugar.

POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

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