Layered Poppy Seed Cake
Updated: Jun 12, 2021
Inspired by The Settlement Cookbook
I usually use poppy seeds in bread or on bagels, so I was intrigued to see how they would taste in a sweet context. While the original, vintage recipe calls to layer the cake with custard, I felt that it might have produced a heavy texture. As such, I decided to omit this element. If you enjoy a layered cake, I suggest using this lemon sauce recipe instead. The combination of poppy seeds and lemon are a match made in heaven. For an extra note of citrus, I decorated the cake with pink lemons. If you are unable to get your hands on pink lemons, you can use Meyer lemons instead. Either lemon will be a nice match to the white chocolate frosting!
1 cup poppy seeds
1 cup whole milk
4 eggs separated
1 cup butter, at room temperature
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
White chocolate frosting (recipe below)
Either Pink Lemon or Mayer Lemon segments for garnish
Yields: 1 9- inch cake
Prep Time: 2 hours, 30 minutes
Cook Time: 30- 35 minutes
In a bowl, place the poppy seeds. Add the milk and stir.
Set the poppy seeds aside to bloom for 2 hours.
In a stand mixer with a whisk attachment, beat the egg whites until you have stiff peaks. Set aside in a bowl.
Sift the flour in a mixing bowl, with the baking powder and the salt.
Preheat oven 350°F.
In the stand mixer with a whisk attachment, beat the sugar and butter until creamy and pale in color.
Add the eggs yolks. Beat until the mixture is nice and creamy.
A little at a time, begin to incorporate the flour and poppy seed/milk mixtures as follows by alternating them.
Remove the bowl from the stand, and fold in the egg whites. Place the batter in a 9-inch wide pan thick enough to hold the batter (for making one cake) or into 3 (9- inch) round pans.
Bake for 30-35 minutes. Allow to cool. Place the lemon sauce between the layers, and top with the White Chocolate Frosting.
Garnish with lemon segments.
1 cup white chocolate chips
4 tablespoons butter
1 cup confectioners (powered) sugar
1/4 cup whole milk
In a double-boiler, place the chocolate and butter ( or in a microwave, melt the chocolate and butter).
While the chocolate is melting, place the powered sugar in a bowl.
Once the chocolate has melted, gradually add it to the sugar.
Mix and slowly add the milk to achieve a thick sauce.
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