Poppy Seed Flourless Cake Recipes

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.

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.

POPPY SEED CAKE

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.

LEMON POPPYSEED CAKE

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.

POLISH POPPY SEED CAKE

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.