Flourless Poppy Seed Cake Recipes

FLOURLESS POPPY SEED CAKE

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

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.

FLOURLESS POPPY SEED CHOCOLATE CAKE

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.