John Myers
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Juicy Poppy Seed Cake
The perfect juicy poppy seed cake recipe with a picture and simple step-by-step instructions.
Shortcrust
- 250 g Spelled flour type 630
- 1 teaspoon Baking powder
- 100 g Sugar
- 1 medium-sized Egg
- 150 g Butter
- 1 pinch Salt
Poppy seed filling
- 1 liter Low fat milk
- 50 g Sugar
- 100 g Butter
- 1 pinch Salt
- 150 g Wheat semolina
- 1 packet Poppy seed baking
- 1 cups Sour cream
- 3 medium-sized Free range eggs
For the sprinkles
- 100 g Butter
- 80 g Sugar
- 1 pinch Salt
- 150 g Spelled flour
- Grease a 26 cm springform pan well. And knead the ingredients for the shortcrust pastry together well, lay out the springform pan and pull up a small edge, then put it in the refrigerator.
For the poppy seed filling
- Bring the milk, sugar, butter and salt to the boil, then let the semolina trickle in. Stir, stir. Then bring to the boil again briefly while stirring, done.
- Stir the poppy seed baking into the semolina and allow to cool.
The sprinkles
- In the meantime, process the ingredients for the crumbles into crumbs. Preferably with your hands.
- Then fold the eggs one by one under the poppy seed filling when cooled. Then the sour cream,
- Preheat the oven to 170 ° C convection.
- Bake in the middle of the oven for about 30-45 minutes, depending on the oven, when the sprinkles are a little golden brown, the kitchen is ready. Let the finished cake rinse out very well.
- The cake is addictive.
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