John Myers
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Small, Juicy Poppy Seed Cake
The perfect small, juicy poppy seed cake recipe with a picture and simple step-by-step instructions.
for the shortcrust pastry:
- 150 g Spelled flour type 630
- 80 g Cold butter in pieces
- 60 g Fine sugar
- 1 pinch Cinnamon
- 1 tsp Organic lemon zest
- 1 Pc. Egg yolks, size L, whisked
for the filling:
- 3 Pc. Eggs, size L
- 125 g Powdered sugar
- 125 g Ground poppy seeds
- 25 g Raisins
- 25 g Lemon peel, very finely chopped
- 2 tsp Organic lemon zest
Also:
- Fat and breadcrumbs for the mold
- Icing sugar for dusting
- I recently ate a totally inconspicuous flat poppy seed cake at the bakery, but it was so tasty that I felt like baking a similar one. But I used a small springform pan instead of baking an entire tray.
- Sift the flour into a bowl and knead in the butter pieces with your fingers until a crumbly mixture is formed. Make a well in the middle and add the remaining dough ingredients. Work everything quickly with your hands into a smooth dough. Wrapped in foil and put in a cool place for at least 30 minutes, but better for 60 minutes.
- Take the dough out of the fridge and let it rest for a few minutes. Preheat the oven to 190 degrees top / bottom heat. Roll out the dough on a floured work surface a little larger than the springform pan. Grease the springform pan well and sprinkle with breadcrumbs. Place the dough in the mold so that one edge stands up all around. Prick the pastry base several times with a fork. When the oven is hot, pre-bake the dough base on the middle rack for about 8-10 minutes (you can also blind-bake the dough with peas or legumes, but I saved that ;-))
- While the dough base is being prebaked, you can prepare the filling: To do this, separate the eggs and beat the egg whites until stiff. Gradually pour in 25 g of powdered sugar. In another bowl, stir the egg yolks with the rest of the powdered sugar with the hand mixer on the highest setting until frothy. Stir in the poppy seeds, raisins, lemon peel and lemon zest.
- Carefully fold the egg whites under the poppy seed filling. Spread the whole filling on the pre-baked dough base. Turn the oven temperature down to 180 degrees. Bake the cake in the oven for about 40 minutes, until the edges loosen slightly from the pan. It is better to have a look from 35 minutes. The cake should not be in the oven for longer than 45 minutes, otherwise it will be too dry. For me it was 40 minutes before it was perfect.
- Then let it cool in the mold. Then dust with powdered sugar. As a variant, you can grate a small apple and add it to the filling. You can also just roll out the dough in the size of the springform pan, then you have no edge … if you prefer that.
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