LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
FLOURLESS POPPY SEED CHOCOLATE CAKE
Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
- Drain well using a coffee filter. Set aside.
- In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
- In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
- Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
- In another medium bowl, beat egg yolks and coconut sugar until smooth.
- Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
- Add poppy seeds and mix. Add almond meal and salt and mix.
- Fold in the egg whites and mix until blended.
- Bake for about 40 minutes. Cool and remove the cake from the pan.
- Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
FLOURLESS POPPY SEED CAKE
A moist and flavourful poppyseed cake with a chocolate ganache.
Provided by Natanja
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C or 400°F and cover a cake pan with non-stick baking spray.
- In a medium bowl beat the egg whites until stiff peaks form, put aside.
- In a large bowl cream the butter, sugar, yolks and vanilla together for 2min.
- Add in poppy seeds, salt, cinnamon, ground nuts and rum and continue mixing for another minute until everything is well combined.
- Carefully fold the egg whites into the mixture with a wooden spoon.
- Bake on lowest rack for 60min or until a toothpick inserted comes out clean.
- Let cool in pan completely before removing. Loosen the edges with a knife and carefully remove the cake.
- Trim the cake with a sharp bread knife to remove any dark spots and level it.
- Cut it in half and fill with jam. Assemble and cover top and sides with jam to seal in any crumbs.
- In a saucepan bring the heavy cream to a boil, stirring occasionally.
- Remove from heat and add in the dark and milk chocolate, don't stir but let sit for 3 minutes.
- Then stir until you have a smooth ganache.
- Set your cake on an object slightly smaller than the cake itself.
- Pour the ganache over the cake and spread it evenly with an angled spatula.
- Let the rest of the ganache set for 2h at room temperature or until firm enough for piping.
- Fill the ganache into a piping bag fitted with a Wiltion 2D (or tip of choice) and pipe any desired decorations.
- Let it set until firm at room temperature.
POPPY SEED FLOURLESS CAKE
This is an unusual one layer cake. It can be used for Passover or as an intriguing dessert or coffee cake at any time. I got this from my friend Irene Lawrence, and artist who always knows exotic things.
Provided by Chef Elaine C.
Categories Dessert
Time 1h45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease 9" Springform pan and line bottom with parchment.
- Preheat oven to 300 F.
- Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.
- Combine with potato starch in large bowl.
- Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.
- Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving.
Nutrition Facts : Calories 269.6, Fat 17.1, SaturatedFat 5.9, Cholesterol 123.6, Sodium 41, Carbohydrate 24.5, Fiber 1.9, Sugar 20.7, Protein 6.6
POPPYSEED CAKE
Steps:
- Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan for 45 minutes or until golden brown on top.;
POPPY SEED CAKES
Steps:
- In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
- In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.
- In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.
- Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.
LEMON POPPY SEED CAKE
This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.
Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
POPPY SEED CAKE
Steps:
- In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
- Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
- In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
- Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
More about "poppy seed flourless cake food"
LEMON POPPY SEED CAKE - THE BIG MAN'S WORLD
From thebigmansworld.com
NO FLOUR, NO BUTTER, YES FLAVOR: MEET THE ALTO ADIGE …
From food52.com
FLOURLESS BUTTERLESS POPPY SEED CAKE RECIPE ON FOOD52
From food52.com
LEMON POPPY SEED CAKE - ONCE UPON A CHEF
From onceuponachef.com
MOIST GLUTEN FREE LEMON POPPY SEED CAKE - FEARLESS …
From fearlessdining.com
ORANGE POPPY SEED CAKE NIGELLA LAWSON - CAKEZD
From cakezd.blogspot.com
FLOURLESS LEMON POPPY SEED MUFFINS - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
LEMON POPPY SEED CAKE RECIPE - BBC FOOD
From bbc.co.uk
FLOURLESS POPPYSEED CAKE - RECIPES - ABC RADIO
From abc.net.au
GLUTEN-FREE POPPY SEED CAKE (SUPER MOIST!) - LITTLE VIENNA
From lilvienna.com
FLOURLESS POPPY SEED CAKE RECIPE | CHOCOLATE & ZUCCHINI
From cnz.to
FLOURLESS MANDARIN & POPPY SEED CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
FLOURLESS ORANGE, HAZELNUT AND POPPY SEED LOAF - FOOD
From sbs.com.au
FLOURLESS CAKE RECIPES | SBS FOOD
From sbs.com.au
FLOURLESS POPPY SEED CAKE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love