Poppy seed cake

I discovered this recipe from a close friend a few years ago, and I've made it quite a few times since. It's not the kind of complicated cake, but it has something special due to the tender dough and poppy seed filling. Every time I make it, I get good portions, and the cake holds up well for a few days, so it's great for occasions or when I want something for several days.

Quick info

Total time: about 3 hours (including soaking time for the poppy seeds)
Preparation time: about 45 minutes
Baking time: around 40-50 minutes
Servings: 20-24 pieces (45x35 cm tray)
Difficulty: medium
Recipe type: homemade cake, poppy seed dessert

Ingredients

For the dough
- 500 g flour
- 250 g margarine
- 1 full tablespoon of lard
- 1 packet of vanilla sugar
- 2 eggs (only the yolks)
- 150 g sugar
- a pinch of salt
- a little milk (just enough to bind the dough)
- zest of 1 lemon
- 1 packet of baking powder

For the filling
- 250 g ground poppy seeds
- 3 eggs (yolks for the cream and beaten egg whites)
- 300 g powdered sugar
- 250 g flour
- 1 packet of baking powder
- 500 ml milk
- 2 packets of vanilla sugar
- 150 g margarine

Preparation method

1. Prepare the dough
In a large bowl, put the sifted flour mixed with the baking powder. Add the margarine, lard, and lemon zest. Rub the flour with the fats until you get a sandy mixture. Incorporate the yolks, sugar, vanilla sugar, and a pinch of salt. Add a little milk, just enough to make an elastic dough that is easy to roll out. Don't add too much milk, just enough to avoid crumbling. Knead briefly, cover with plastic wrap, and refrigerate.

2. The poppy seeds
Grind the poppy seeds and soak them in 500 ml of cold milk for 2 hours. The milk should cover the poppy seeds well. If you don't have time to let it sit for two hours, at least 1 hour helps with hydration and flavor.

3. The poppy cream
Whip the yolks from the 3 eggs with the powdered sugar and 150 g of margarine until they lighten in color and become creamy. Pour this mixture over the soaked poppy seeds and mix well. Add the vanilla sugar. Separately, beat the egg whites with a pinch of salt until glossy. Gently fold the egg white foam into the poppy cream with a spatula, from the bottom up. Also, add the flour mixed with the baking powder, in a light rain, using gentle movements. In the end, you should have an airy, fairly thick mixture.

4. Assembly
Take the dough out of the refrigerator. Divide it into two equal parts. Roll out the first sheet directly on parchment paper to the size of the tray (45x35 cm is suitable). Carefully transfer the sheet to the tray. Spread the poppy filling evenly.

The classic version involves placing a second sheet on top, but you can also opt for a decorative lattice if you wish. Sometimes I use the second part of the dough to make thin strips on top, not completely covering it.

5. Baking
Put the tray in the oven preheated to 180°C (top and bottom heat, without ventilation if possible). The cake bakes for 40-50 minutes until the edges and surface turn golden. If using a decorative lattice, the cake will brown a bit faster on top.

6. Cooling and serving
Remove the tray and let it cool completely in the tray. The cake slices more easily when cold. Finally, dust with powdered sugar flavored with vanilla. Portion as desired.

Why I make this recipe often

I like that a fairly large cake comes out in one go, and it's good even two or three days after making it. It cuts nicely and doesn't dry out quickly. The poppy filling remains fluffy, doesn't harden, and the tender dough makes a difference.

Tips and variations

Tips

- For the dough, don't knead too much, just enough to bind. If it's too hot in the kitchen, work quickly with the cold fats.
- The poppy seeds must be ground; otherwise, the texture won't be pleasant.
- Let the dough chill for at least 30 minutes; otherwise, it's hard to roll out.
- For cutting, use a knife with a thin blade.

Substitutions

- Margarine can be replaced with butter if you have no restrictions, but the texture and flavor differ slightly.
- If you don't have lard, you can use only margarine, but lard adds tenderness.
- Vanilla sugar can be substituted with vanilla extract, but do not use liquid essence in the dough.

Variations

- You can make it with less filling if you want more prominent layers.
- You can add raisins to the poppy, but this is not part of the basic recipe.
- If you want more lemon flavor, add a few drops of juice to the dough.

Serving ideas

- It goes well plain, dusted with sugar.
- It can be served with a little sweet cream.
- It's suitable for assorted dessert platters.

Frequently asked questions

1. Can I use only butter instead of margarine and lard?
Yes, but the final texture will be slightly different, especially if you omit the lard. The classic recipe uses margarine plus lard for tenderness.

2. How do I know if the poppy filling is thick enough?
The mixture shouldn't run. If it seems too liquid after adding the flour, let it sit for another 5-10 minutes; the poppy will absorb the liquid.

3. Can I freeze the cake?
Yes, portioned and well-wrapped in plastic wrap. When thawing, the texture remains good.

4. Is it necessary to soak the poppy seeds for 2 hours?
Ideally yes, but if you're short on time, 1 hour is sufficient. The poppy will be softer and won't leave an unpleasant graininess.

5. What do I do if I don't have a 45x35 cm tray?
You can use a slightly smaller tray. The cake will come out taller and may need a few extra minutes in the oven.

Nutritional values (estimate for one serving, for 24 pieces)

Calories: 260-300 kcal
Carbohydrates: 32-35 g
Proteins: 5-6 g
Fats: 12-15 g
Fiber: 2 g
These values are indicative, considering the ingredients used in the basic recipe. The poppy, margarine, and sugar increase the caloric density.

Storage and reheating

The cake keeps well for 3-4 days in the refrigerator, covered with plastic wrap or in a box. I do not recommend reheating in the oven; it's better to take it out of the fridge 30 minutes before serving to reach room temperature. The texture remains good even after a few days. It doesn't dry out, and the filling doesn't harden.

 Ingredients: FOR THE DOUGH 500 gr flour 250 gr margarine 1 full tablespoon of lard 1 vanilla sugar 2 eggs 150 gr sugar a pinch of salt a little milk 1 lemon 1 baking powder FOR THE FILLING 250 gr poppy seeds 3 eggs 300 gr powdered sugar 250 gr flour 1 baking powder 1/2 liter milk 2 vanilla sugars 150 gr margarine

 Tags:  poppy seed cake