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.
LEMON POPPY SEED BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
- Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
- In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
- Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
- For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.
POLISH POPPY SEED CAKE
This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!
Provided by Olenka
Categories World Cuisine Recipes European Eastern European Polish
Time P1DT5h25m
Yield 15
Number Of Ingredients 19
Steps:
- Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
- Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
- Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
- Roll out dough on a slightly floured surface and place in the prepared sheet pan.
- Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
- Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
- Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 g
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
SOLO POPPY SEED CAKE
This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!
Provided by Wicked Creations
Categories Dessert
Time 1h45m
Yield 1 bundt, 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
- Add poppy seed filling and beat until blended.
- Beat in egg yolks one at a time, beating well after each addition.
- Add vanilla and sour cream and beat just until blended.
- In a small bowl, blend flour, baking soda and salt.
- Add flour mixture to poppy seed mixture gradually beating well after each addition.
- In a separate bowl, beat whites with electric mixer untill stiff peaks form.
- Fold whites into batter and spread in prepared pans.
- Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
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.
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.;
COUNTRY POPPY SEED CAKE
Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan. , Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.
Nutrition Facts : Calories 284 calories, Fat 12g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE POPPY SEED CAKE
This cake is heavy without being dry; everyone in my family loves it, and visitors do too!
Provided by Emilie E.
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
- Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
- Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
- Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 51.8 g, Cholesterol 109.8 mg, Fat 21.6 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 12.4 g, Sodium 426.6 mg, Sugar 28.2 g
POPPY-SEED ANGEL FOOD CAKES WITH LEMON SYRUP
If you don't have the pastry rings we call for in this recipe, you can use 1/2-cup muffin cups. However, the batter will fill 6 muffin cups, making smaller cakes.
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Set rings on a baking sheet and lightly spray insides with cooking spray.
- In a large bowl with an electric mixer beat whites until frothy. Add cream of tartar and beat until whites just hold soft peaks. Beat in superfine sugar, a little at a time, and beat until whites just hold stiff peaks. Sift flour with salt over whites and gently fold in with remaining ingredients.
- Spoon batter into rings, mounding batter, and bake in middle of oven until golden brown, about 20 minutes (cakes will fall slightly during baking). Transfer rings on sheet to a rack to cool. Run a thin knife around edges of rings and gently remove cakes, transferring them to plates.
- Dust cakes with confectioners' sugar and spoon syrup around them.
LAYERED POPPY SEED CAKE
It's just not Christmas at our house until I bake and ice this old-time layer cake-my husband's favorite since he was a boy.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture. In a small bowl, beat egg whites until stiff peaks form; fold into creamed mixture., Spread into two greased and floured 8-in. round baking pans. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks and milk; gradually stir into sugar mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool completely. Stir in walnuts and vanilla., Cut each cake layer horizontally in half. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Refrigerate for 2-3 hours. Garnish with additional walnuts and confectioners' sugar if desired.
Nutrition Facts : Calories 442 calories, Fat 19g fat (9g saturated fat), Cholesterol 145mg cholesterol, Sodium 302mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.
POPPY SEED TEA CAKE
Poppy seeds belong to the small-but-mighty clan of ingredients: Their flavor is nutty, their aroma earthy, and their color, a gorgeous blue-black, dramatic. Even though they're minuscule, they crack pleasantly under a light bite. Sprinkle poppy seeds over something sweet or savory and you add interest. Give the seeds a star turn and you add surprise. Although this simple loaf cake includes vanilla extract and lemon juice, it's the flavor that you get from an abundance of poppy seeds that brings everyone back for more. The cake can be served plain, but it's pretty spread with white icing and speckled with seeds. Remember that because poppy seeds are oily, they can go rancid - store them in the freezer and taste a few before using them.
Provided by Dorie Greenspan
Categories cakes
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour an 8 1/2-inch loaf pan. Place the pan on 2 stacked baking sheets or an insulated baking sheet.
- Whisk together the flour, baking powder and salt in a small bowl. Put the sugar in a large bowl, add the lemon or tangerine zest, and rub together with your fingers until the sugar is moist and aromatic. Add the eggs, one by one, whisking each vigorously before adding the next. Whisk in the juice and vanilla, and then whisk in the heavy cream until smooth.
- Add the flour mixture in 3 additions, using the whisk to gently stir the dry ingredients into the batter. When the flour is incorporated, add the butter in 2 additions, again stirring gently with the whisk. You should have a thick, smooth, shiny batter. Switch to a flexible spatula and stir in the poppy seeds. Scrape the batter into the pan.
- Bake until the cake has risen and cracked along the center and, most important, a tester inserted deep into the cake comes out clean, 60 to 70 minutes. Take a look at it after about 45 minutes and tent it loosely with foil if it's getting too dark too fast.
- Transfer the pan to a rack, cool for 5 minutes, and then run a table knife between the cake and the sides of the pan. Unmold the cake, then turn it right side up onto the rack. Cool to room temperature.
- Make the glaze, if you like: Stir together the confectioners' sugar and 1 tablespoon lemon juice until smooth. If needed, add more juice, a drop at a time, until you have an icing that falls slowly from the tip of a spoon. Spread it over the cooled cake to coat evenly, sprinkle with poppy seeds and let stand until set. Wrapped well, the cake will keep at room temperature for about 4 days; unglazed, it can be frozen for up to 1 month.
MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE
My sister in law made this for her daughter's first birthday party recently. It is very good and easy to prepare. Please don't Zmail to tell me this isn't "authentic" Ukrainian cake. You can take that issue up with Ms. Katzen. Note: CG forgot to tell you when I first posted this recipe that SIL omitted the orange glaze and just lightly sprinkled powdered sugar on top of the cake instead. --fyi--
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
- CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
- Sift together the dry ingredients in a separate bowl.
- Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
- Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
- Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
- ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
- Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.
Nutrition Facts : Calories 4374.3, Fat 254.1, SaturatedFat 132.1, Cholesterol 1080.2, Sodium 5500.8, Carbohydrate 466.7, Fiber 28, Sugar 229.2, Protein 74.7
MOIST POPPY SEED CAKE
This cake is so moist, the addition of cream cheese and buttermilk gives this cake a rich buttery flavor. I have made this cake on several occasions, and everyone has really commented on how good it is! 1 cup of sugar does not produce a sweet cake, if you prefer your cake on the sweeter side, just add in about 2-4 tbsps more more of sugar. I have added in 2 teaspoons of pure lemon extract with 1 tbsp grated lemon rind, it is not necessary, but really gives a nice flavor to the cake. I think you will really enjoy this cake! Make sure that ALL ingredients are room temperature!
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 50m
Yield 1 (13x9-inch) cake
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Set oven rack to second lowest position.
- Grease a 13x9-inch baking pan.
- In a bowl, cream together the shortening, cream cheese, sugar, lemon extract (if using) and lemon rind for 5-6 minutes on high speed of an electric mixer until fluffy.
- Add in eggs; beat well until combined (about 2 minutes).
- In another small bowl, stir together flour, baking soda and salt.
- Add to creamed mixture along with buttermilk; beat well until thoroughly combined.
- Add/mix in poppy seeds until combined.
- Spread batter into prepared pan.
- Bake for 30-35 minutes, or until cake tests done with a toopick (don't overbake!).
- Cool completely, then frost if desired.
Nutrition Facts : Calories 3933.8, Fat 228.8, SaturatedFat 70.5, Cholesterol 557.5, Sodium 3846.2, Carbohydrate 417.4, Fiber 11.4, Sugar 219.7, Protein 63.5
POPPY SEED CAKE
This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.
Provided by Dee514
Categories Dessert
Time 1h40m
Yield 1 Cake
Number Of Ingredients 11
Steps:
- In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
- Cool.
- Cream butter/margarine and sugar until light and fluffy.
- Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
- Blend in sour cream and vanilla.
- Sift together flour, baking soda, baking powder, and salt.
- Gradually add poppy seed mixture to dry mixture, beating well.
- Beat egg whites until stiff and fold into batter.
- Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Cool in pan for 5 minutes.
- Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 5820.4, Fat 318.2, SaturatedFat 160.2, Cholesterol 1435.2, Sodium 5697.2, Carbohydrate 677.9, Fiber 22.8, Sugar 415.1, Protein 92.4
More about "solo poppyseed cake food"
SOLO FOODS | POPPY LOAF CAKE
From solofoods.com
HOMEMADE POPPY SEED CAKE - LEARNING AND YEARNING
From learningandyearning.com
SOLO FOODS | SOLO POPPY SEED FILLING
From solofoods.com
LEMON POPPY SEED CAKE - ONCE UPON A CHEF
From onceuponachef.com
POPPY SEED CAKE RECIPE- TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
10 BEST POPPY SEED CAKE WITH YELLOW CAKE MIX RECIPES …
From yummly.com
RECIPE REVIEW: CLASSIC POPPY SEED CAKE FROM SOLO
From thekitchn.com
32 PERFECT POPPY SEED RECIPES TO MAKE TODAY | TASTE …
From tasteofhome.com
SOLO POPPY SEED CAKE & PASTRY FILLING (12.5 OZ CANS) 2 PACK
From amazon.ca
4.6/5 (585)
SOLO CAKE & PASTRY FILLING POPPY SEED, 12 OZ (PACK OF 12)
From amazon.ca
Reviews 86
SOLO FOODS | SOLO POPPY CAKE
From solofoods.com
EASY CAKE MIX POPPY SEED CAKE - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
10 BEST POPPY SEED CAKE MARTHA STEWART RECIPES | YUMMLY
From yummly.com
SOLO POPPY SEED CAKE RECIPE: 13 AMAZING FREEZING IDEAS
From nahidsrecipes.com
LEMON POPPYSEED CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
SOLO POPPY SEED CAKE - RECIPES - COOKS.COM
From cooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GLUTEN-FREE POPPY SEED CAKE (SUPER MOIST!) » LITTLE VIENNA
From lilvienna.com
GRANDMA'S AMAZING POPPYSEED CAKE \ MADE WITH SOLO …
From youtube.com
SOLO POPPY SEED CAKE - CAKECENTRAL.COM
From cakecentral.com
6-INGREDIENT, 1-BOWL LEMON POPPY SEED CAKE - PIP AND EBBY
From pipandebby.com
SOLO POPPYSEED CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SOLO FOODS | POPPY CHEESECAKE
From solofoods.com
SOLO FOODS | POPPY CROWN COFFEE CAKE
From solofoods.com
CALORIES IN SOLO POPPY SEED CAKE AND PASTRY FILLING AND NUTRITION …
From fatsecret.com
POPPY SEED CAKES AND YEAST CAKES – JOURNEY FROM A POLISH KITCHEN
From journeyfromapolishkitchen.com
POPPY SEED CAKE - JOYFOODSUNSHINE
From joyfoodsunshine.com
POPPY SEED CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
SOLO POPPY SEED FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POPPY SEED CAKE (NO SECRETS, NO SHAME) | HUFFPOST LIFE
From huffpost.com
SIMPLE LEMON ALMOND POPPY SEED CAKE - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
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