Ukrainian Poppy Seed Cake Recipes

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BEST POPPY SEED CHIFFON CAKE



Best Poppy Seed Chiffon Cake image

This attractive cake never seems to fail, and it's very moist. It's a great choice for that special birthday celebration. -Marilyn Beck, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup poppy seeds
1 cup water
8 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
GLAZE:
1 cup confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract
Edible flowers, optional

Steps:

  • In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.

Nutrition Facts :

UKRAINIAN POPPY SEED CAKE



Ukrainian Poppy Seed Cake image

Make and share this Ukrainian Poppy Seed Cake recipe from Food.com.

Provided by Olha7397

Categories     European

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup poppy seed
3/4 cup milk
3/4 cup unsalted butter, at room temperature
1 teaspoon grated lemon, zest of
1 1/2 cups sugar
4 large egg whites, at room temperature
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsalted butter, softened
2 -3 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 350 F.
  • Grease a 10-inch tube-type pan and dust the pan with flour.
  • In a small bowl, combine the poppy seeds and milk.
  • cover and refrigerate overnight.
  • In a large bowl, cream the butter, lemon zest, and sugar until creamy.
  • Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy.
  • Place the cake flour, baking powder, and salt into a sieve and set it over the bowl.
  • With a spoon, stir the mixture until it is sifted into the creamed mixture.
  • Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often.
  • Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean.
  • Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling.
  • TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice.
  • Drizzle the icing over the cake.
  • Makes about 10 servings.

Nutrition Facts : Calories 480.1, Fat 21.8, SaturatedFat 11.2, Cholesterol 45.3, Sodium 166.7, Carbohydrate 67.1, Fiber 1.6, Sugar 43.4, Protein 6.4

UKRAINIAN SOUR CREAM POPPY SEED CAKE



Ukrainian Sour Cream Poppy Seed Cake image

This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.

Provided by Olga D

Categories     Desserts     Cakes

Time P1DT2h30m

Yield 12

Number Of Ingredients 18

½ cup poppy seeds
3 eggs
1 ½ cups white sugar
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
1 pinch salt
½ teaspoon grated lemon zest
⅓ cup lemon juice
⅓ cup water
⅓ cup orange juice
2 tablespoons butter
3 egg yolks, beaten

Steps:

  • Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
  • Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g

UKRAINIAN POPPYSEED CAKE



Ukrainian Poppyseed Cake image

This is one of my favorite recipes. I get many people asking me to make more for them! You can also divide the batter into cupcake pans rather than a loaf pan.

Provided by Katie Nichols

Categories     Sweet Breads

Time 1h

Number Of Ingredients 10

1/2 c poppy seeds
1 c milk
1 c butter
1 1/3 c cane sugar
3 eggs
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp lemon extract
zest of 1 lemon

Steps:

  • 1. Preheat oven to 350 degrees F and adjust oven rack to middle position.
  • 2. Heat the poppy seeds and milk in a small saucepan over medium heat. Remove from the heat just before the milk begins to boil. Set aside.
  • 3. Cream the butter and sugar. Add the eggs one at a time, beating well after each addition.
  • 4. Sift together the flour, baking powder, and salt.
  • 5. In thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the lemon extract and zest at the end.
  • 6. Lightly spray two loaf pans and divide the batter between the two pans. Bake 40-45 minutes or until a toothpick inserted in the middle comes out dry.

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