To intensify the poppy seed flavour, I spread a couple tablespoons of poppy seed filling on each layer before topping it with the buttercream. This is totally optional, but I liked the additional hit of poppy seed as an homage to the traditional poppy seed cakes I grew up with. In hindsight, I probably could have added more so that the thin, dark layer of poppy seed filling would really stand out against the pale cake layers and frosting. Nevertheless, it was a delicious addition!
Mine also baked up to about an inch per layer and were done around the 23 minute mark. I used 120 grams AP flour and 60 grams of cake flour since that is what I had on hand. I used my own lemon curd buttercream for icing and filling and it was excellent! Looking forward to making this again. Delicious! Smells and tastes kind of like cake donuts. Yum.
Poppy Wants to Bake a Cake
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Preheat the oven to 170C / 330F fan bake and press the non-stick liner into an 8" / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker's signature ripples in the sides of the cake).
Your cake is ready when a sharp knife or skewer inserted into the center comes out clean. The reason we recommend checking cakes regularly after the halfway point is that you want to catch the cake at the moment it is baked to perfection, especially considering a cake will continue to cook for a few minutes after it has been removed from the oven. Your cake should rise slightly and have a flat, matte surface.
Because the rate of evaporation is faster at high altitude, cakes often require more liquid and longer bake times so you should favor an overpour instead of an underpour of all liquid ingredients and don't be alarmed if your cake takes longer than the prescribed bake time. Also, the lighter air at high altitude allows cake batter to expand more and faster, often making it necessary to increase the oven temperature by 25 and to use a larger baking pan if you have one.
Obviously, cake won\u2019t fix any of it, but perhaps a taste of what is special to many Ukranians, will strengthen our connection with them. Honey poppyseed cakes are popular all over Ukraine, and I suspect there are as many recipes as there are loving grandmas.
If you have a family recipe for poppy seed cake, feel free to share it in the comments below. It would be nice to create a collective of them, where people can search through to find the one that tastes like they remember.
Poppy seed postscript: As a kid I remember the disappointment of going to a Hungarian bakery in New York City and seeing long loaves of sweet bread bursting with what I thought was chocolate filling, only to learn it was \u201Cmohn\u201D filling, or poppy seed.
This Lemon Poppy Seed Cake with Cake Mix is a deliciously moist doctored cake made with a lemon cake mix, sour cream, buttermilk and lemon zest! This lemon poppy seed layer cake is filled and frosted with a silky smooth lemon-infused vanilla buttercream that is the perfect complement to the cake!
If you double the recipe you will get one three layer cake and 24 cupcakes! We doubled it both times. You do not need to double the raspberry filling or the frosting. You will have plenty for both. Below is how we fill the cupcakes with the raspberry filling. (We used THIS cupcake pan to bake 24 cupcakes at once!)
Lightened-up orange poppy seed pound cake cheers up chilly days. Made with whole wheat pastry flour, olive oil and yogurt, this pound cake is healthier than most. Serve slices as is, or add a scoop of ice cream for dessert or yogurt for breakfast.
Hi again, now I see that you were asking about this recipe. Yes, you can use white poppy seeds instead of black. This is not the best recipe for substituting honey. If you like any of my honey-sweetened cakes (like the banana cake), those would better starting points.
Czech poppy seed roll is a sweet pastry made of yeast dough, filled with poppyseed filling, and swirled into a loaf shape. The baked roll is dusted with icing sugar and cut into slices. It tastes excellent with coffee or tea, at family gatherings, or just for breakfast.
Poland, which borders the Czech Republic to the north, calls the poppy seed roll "makowiec". This word can be misleading for us Czechs because a similar name makovec means a delicious poppyseed coffee cake with lemon icing in Czech.
STEP 6: Divide the dough into two equal parts. Lightly dust the work surface with flour. Roll out one piece of the dough roughly into a rectangle so that the longer part is no longer than the baking sheet. I baked the poppyseed roll on a 16x14 inch baking sheet and rolled out the dough to about 14x12 inches.
Would it be sacrilegious to use Solo brand poppy seed filling with some added raisins in a cake like this? I use it in Kolachkes and often have left over that I don't know how to use. This looks delightful!
Thanks, as always, for your great recipes! Do you think I could freeze the already baked poppy seed roll? I'm thinking about making this ahead for holiday breakfast. It would be great to pull this out of the freezer, ready to go, amidst the craziness of the holidays.
Jim, I am sorry to hear this! There may be several reasons why the dough does not rise. Have you tried making a starter beforehand, i.e., pouring the yeast into lukewarm milk with a little sugar and testing to see if the yeast starts to foam and bubble on the surface? Is the dough placed in a warm, draft-free place during rising? The more fat the dough contains, the heavier it is and the longer it takes to rise than the recipe may indicate. I believe that the dough did eventually proof, and you successfully baked the poppy seed roll.
A sprinkle of lavender adds a wonderful botanical nuance to this delicious lemon poppyseed pound cake. This recipe makes enough batter for a nine by four inch loaf pan or three six inch cake pans. So if you wanted to get fancy you could make this as a layer cake paired with a lemon buttercream. I had to cut this loaf up right after photographing it and give most of it away because I had ZERO portion control around it! If you don't have any culinary lavender hanging around then make this recipe without it and I guarantee you'll still love it!
This recipe yielded a picture-perfect muffin with a soft, fluffy texture and a light lemon flavor that was stronger in the cake itself compared to others. I truly believe this would have been rated much more highly if it had been paired with a glaze. My only changes for next time would be to add more poppy seeds and a glaze.
After Michelle won my blueberry muffin bake off, I had to try her lemon poppy seed recipe! This recipe includes buttermilk, lemon oil or extract (I used lemon extract), rubbing zest into the sugar to infuse it with citrus oils, and topping each muffin with a full teaspoon of sugar, yielding sky-high domes with sparkling crusts.
Made the cake as directed. No glaze or frosting. Excellent texture and taste. Enjoyed even by the non poppy seed lovers.Another recipe of yours that will enter the family pantheonThank you
The Poppy Seed Cake made a huge hit for my family. It is the most moist cake I have ever made. I used 1/2 to 3/4 cup poppy seeds instead of 1 cup. The cake freezes well and worth keeping one in the freezer when unexpected company arrives.
Preheat the oven to 180C/350F. In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and whisk until fully combined and a smooth batter remains. Transfer to a loaf pan, cake pan or square pan and bake for 30-35 minutes, or until a skewer comes out clean. Let cool in the cake pan until cool, before frosting.
Woweeeeee. I love lemon poppyseed cake! That was the kind of muffin I wanted (after blueberry) when I was a kid.My parents make fun of me for liking sriracha and wasabi these days because I would literally CRY if one morsel of wasabi made it onto my sushi and I hated spicy foods when I was little. Now, you can find sriracha on my face/literally in my backpack.
Lemon Poppy Seed Cakes with Raspberry Curd Filling Ingredients: For the cake: 2 1/3 cups cake flour 2 3/4 tsp. baking powder 1/4 tsp. salt 1 1/2 tbsp. poppy seeds 5 large egg whites, at room temperature 1/4 tsp. cream of tartar 1 1/2 cups sugar 2 tbsp. finely grated lemon zest 12 tsbp. unsalted butter, at room temperature 1 cup whole milk
Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cake out. Allow to cool completely.
These almond poppy seed tea cakes are buttery and light with a crunchy crackly exterior. Baked in a muffin pan, the delicate tea cakes are simple, but they taste fancy and are perfect for a tea party. For a little something extra, drizzle each cake with lemon almond icing. 2ff7e9595c
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