Poppy Seeds Cake Recipe

Name: Poppy Seeds Cake
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Ingredients: eggs 2 pc; butter 120 g; brown sugar 120 g; poppy seeds 80 g; flour 40 g; lemon juice 1 tsp; lemon abrasion 1 tsp; Salt 1 pinch; hardened coconut oil 100 g; powdered sugar/ icing sugar 160 g; lime or lemon juice 1 tbs; cream cheese 300 g; liquid, white couverture 80 g

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poppy seeds cake recipe Image — poppy seeds cake recipe image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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
2. Nutritional Values
3. Baking tips for Poppy Seed Cake
4. Topping Poppy Seeds Cake
5. More Baking Ideas

1. Recipe Poppy Seeds Cake

Poppy Seeds Cake

Baked, photographed and written down by chef Thomas Sixt.

Servings 12

Calories 398

Total Time 37 Min.

Preparation Time 15 Min.

Cook Time 22 Min.

Simple guide for baking cake with poppy seeds.

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Ingredients

Cupcakes Bases – Sponge
2	pc	eggs
120	g	butter
120	g	brown sugar
80	g	poppy seeds
40	g	flour
1	tsp	lemon juice
1	tsp	lemon abrasion
1	pinch	Salt
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
300	g	cream cheese
80	g	liquid, white couverture (or white chocolate)

Instruction

Cake

Prepare dough

Beat the eggs with the sugar, lemon juice and lemon dust for 3 minutes.

Poppy seeds in a bowl. — Poppy seeds for poppy seed cupcakes when weighing. This ingredient makes the cupcakes something special. © Thomas Sixt food photographer

Add ingredients

Add the soft butter, poppy seed and flour and stir for another 2 minutes.

Pour in cupcakes batter. — Creamy batter when pouring into the paper molds.

Bake cake

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.

Decoration

cutting white chocolate — Cut white chocolate

Cut Chocolate

Cut the white chocolate into small pieces with a sharp knife

white chocolate in pot — Melt white chocolate in a saucepan.

Melt chocolate

Put the chocolate in a saucepan and melt on the lowest heat setting, stirring.

Tempering chocolate

Stir the chocolate lip warm cold.

Prepare cream

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.

Serve

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:

Buttered Baking Pan — Baking pan with plenty of butter.

Muffin paper cases — You put the muffin paper cases in the corresponding muffin tin.

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

Cupcake paper molds in muffin tin. This is how cupcake bases are sure to turn out! © Thomas Sixt food photographer

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.

Preparing the batter for cakes with apricots Step picture — Prepare batter for apricot cooking. The simple batter is created in a few minutes.

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