Poppy seed cake with coffee

Poppy Seed and Coffee Cake: a delicacy that combines the deep aroma of coffee with the fine texture of poppy seeds.

Are you looking for a dessert that will impress at the holiday table or simply sweeten your day? The poppy seed and coffee cake is the perfect choice! This easy-to-make recipe is not only delicious but also adds a touch of elegance to your table. With a combination of simple ingredients and accessible preparation techniques, you will create a dessert that will surely become a favorite.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour 15 minutes
Number of servings: 12

Ingredients

For the base:
- 3 large eggs
- 150 g sugar
- 150 g flour
- 2 tablespoons hot water
- 100 ml oil (preferably sunflower or canola oil)
- 1 teaspoon baking powder
- 2 tablespoons poppy seeds

For the syrup:
- 1-2 teaspoons instant coffee
- 2 teaspoons powdered sugar
- 100 ml hot water

For the cream:
- 150 ml unsweetened liquid cream
- 150 g sugar
- 150 g dark chocolate (minimum 55% cocoa)
- 50 g butter
- 3 teaspoons instant coffee

For decoration:
- grated coffee chocolate

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to have a clean, dry bowl for the egg whites, so they whip well and become fluffy.

2. Whipping the egg whites: Add a pinch of salt to the egg whites and beat them with an electric mixer until stiff peaks form. This step is crucial for achieving an airy texture for the base.

3. Adding the sugar: While continuing to mix, gradually add the sugar. Beat the mixture for 2-3 minutes until it becomes glossy and firm.

4. Incorporating the yolks: Add the yolks, oil, and hot water, mixing on low speed to integrate the ingredients.

5. Mixing the dry ingredients: In another bowl, combine the flour with the baking powder and poppy seeds. Sprinkle the mixture over the egg composition and gently fold with a spatula to avoid losing air from the egg whites.

6. Baking: Pour the composition into a baking tray lined with parchment paper (22x30 cm) and place it in the preheated oven at 175°C. Bake for 25-30 minutes. Check for doneness with a toothpick: if it comes out clean, the base is perfect.

Preparing the cream

1. Boiling the cream: In a heavy-bottomed pot, combine the liquid cream with the sugar and place over medium heat. Stir constantly to prevent burning.

2. Adding the chocolate and butter: Once the cream starts to boil, remove from heat and add the chopped chocolate, butter, and instant coffee. Mix well until everything melts and is homogeneous.

3. Cooling: Transfer the cream to a bowl and let it cool in the fridge for at least one hour (or overnight for an even creamier texture).

Assembling the cake

1. Cutting the base: Once the base has completely cooled, cut it into two equal layers.

2. Soaking the first layer: Mix the hot water with the instant coffee and powdered sugar. Use a brush or spoon to generously soak the first layer.

3. Applying the cream: Spread half of the prepared cream on the first layer, leveling it well.

4. Adding the second layer: Place the second layer of the base and repeat the soaking process. Cover with the remaining cream.

5. Decorating: Grate coffee chocolate on top for an elegant look and intensified flavor.

6. Final cooling: Refrigerate the cake for about 2 hours or even overnight to firm up well.

Chef's tip

For a personalized touch, try adding some ground almonds to the cream or use orange-flavored chocolate. These variations can bring extra flavor and originality to your cake.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture will vary.

2. How can I store the cake?
Keep the cake in an airtight container in the fridge, where it will last up to 5 days.

3. What drinks pair well with the poppy seed and coffee cake?
This cake pairs perfectly with a strong espresso or cappuccino. Additionally, a sweet wine or coffee liqueur can add a touch of refinement.

Nutritional benefits

The poppy seed and coffee cake is not just a delicious dessert but also a source of nutrients. Poppy seeds are rich in essential fatty acids and minerals, while dark chocolate contains antioxidants that may contribute to heart health. Additionally, coffee has stimulating effects and can enhance concentration.

In conclusion, the poppy seed and coffee cake is a dessert that blends tradition with innovation, making it ideal for any occasion. With just a few simple ingredients and easy-to-follow steps, you will create a delicacy that will leave everyone impressed. So, don't wait any longer! Put on your apron and start your culinary adventure!

 Ingredients: For the base, we need: - 3 eggs - 150 g sugar - 150 g flour - 2 tablespoons hot water - 100 ml oil - 1 teaspoon baking powder - 2 tablespoons poppy seeds For the syrup: - 1-2 teaspoons instant coffee - 2 teaspoons powdered sugar - 100 ml hot water For the cream: - 150 ml unsweetened liquid cream - 150 g sugar - 150 g dark chocolate minimum 55% cocoa - 50 g butter - 3 teaspoons instant coffee For decoration: coffee chocolate

 Tags:  coffee cake chocolate cake