Poppy Seeds Cake Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
My Poppy Seeds Cake Recipe I present to you in this post.
I like to prepare this cake in the form of cupcakes.
The popular little cakes always have a great topping/frosting on top and are sweet little snacks.
The decoration with the special, fine cream is the absolute hit here.
I use white chocolate and cream cheese, both cream ingredients harmonize heavenly with the poppy seeds in the dough.
Let the baking begin…I wish you much success and would love for you to share the post.
Table of Contents
1. Recipe Poppy Seeds Cake
Poppy Seeds Cake
Baked, photographed and written down by chef Thomas Sixt.
Simple guide for baking cake with poppy seeds.
Cupcakes Bases – Sponge
Topping – Frosting
|100||g||hardened coconut oil (I use the coconut fat room warm)|
|160||g||powdered sugar/ icing sugar|
|1||tbs||lime or lemon juice|
|80||g||liquid, white couverture (or white chocolate)|
Beat the eggs with the sugar, lemon juice and lemon dust for 3 minutes.
Add the soft butter, poppy seed and flour and stir for another 2 minutes.
Load the muffin trays with paper moulds and fill in the cake mixture up to max. 1 cm below the edge.
Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Cut the white chocolate into small pieces with a sharp knife
Put the chocolate in a saucepan and melt on the lowest heat setting, stirring.
Stir the chocolate lip warm cold.
Stir coconut fat and icing sugar with lemon juice for 2 minutes until smooth.
Add chocolate and cream cheese and stir well.
Pour the mixture into a piping bag and chill for 15 minutes.
Spread the cream on the small cakes.
Decorate the cupcakes with sugar sprinkles and serve.
2. Nutritional Values
3. Baking tips for Poppy Seed Cake
You can prepare your cake in different forms. I have prepared a small selection for you here:
I opted for a small cake variant.
The cupcake bottoms are also called sponge(s).
I bake my cupcake bases only in paper forms after the cupcake baking orgy.
This saves time and nerves because the cake bases don’t stick to the mould.
The cupcake dough needs an even oven temperature for a good baking result.
That means… preheating the oven!
The cakes are then baked with a light brown caramel crust on the outside and are beautifully juicy and fluffy on the inside.
The optimum baking temperature for small cakes is 180° C hot air, baking time approx. 22 minutes.Baking Tip from Chef Thomas Sixt
Please take your time for the batter!
I whip the eggs with the sugar always beautifully foamy, so air and volume come into the dough.
Sieve the flour and stir in slowly bit by bit.
Don’t forget the poppy seed, it shouldn’t be lumpy!
After baking, I let my cupcake bases cool in the muffin trays for 5-10 minutes and then remove them from the mould.
4. Topping Poppy Seeds Cake
I always prepare the topping which is also called frosting fresh. I apply the topping just before serving so that it stays in shape.
I prepare the cream for my cupcake-frosting with hardened coconut fat, icing sugar, cream cheese and white chocolate melted in a water bath.
White chocolate in frosting… means taste explosion 🙂
For my cupcakes I recommend sweet sprinkles of all shapes or sugar pearls. Just let your imagination run wild.
I sprinkle the final decoration shortly before serving on the topping of the cupcakes.
Frosting: Because you use coconut fat for the cream, you conjure up a cooling taste experience in your mouth…Cold Mouth feeling tip from Chef Thomas Sixt
5. More Baking Ideas
For everything else:
Comments, Cooking Questions and Answers
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