Flourless Poppy Seed Cake

A poppy seed cake that is filled with exactly that- hundreds and hundreds of delicious little poppy seeds. Covered in raspberry jam and coated with chocolate ganache this cake stays moist for days.

Don’t you hate it when a poppy seed cake contains only specs of poppy seeds? I always think it’s so disappointing, as though you’ve been promised something and then it just doesn’t deliver.  Well this cake does deliver – a ton of delicious poppy seeds! Fun fact: Did you know that consuming baked goods with poppy seeds can give you a false positive on an opium test?

Once you’ve baked your cake, let it cool completely in the pan before removing it. Then trim it with a sharp bread knife, cutting away browned edges and level it so it’s straight. Use a ruler if needed to measure the sides for an even height.

Then cut your cake in half and spread jam between the layers. I used this handy cake cutting tool which helps with cutting in a straight line. Also spread jam on the top and a very thin layer on the sides. This helps seal in any crumbs for a crumb free chocolate ganache. Prepare your ganache and set your cake on a surface which is slightly smaller than the cake itself. (I used a plastic container.) Then pour the chocolate over the cake and spread it evenly with an angled spatula.

Let the rest of your ganache cool at room temperature and fill into a pipping bag. Pipe any decorations you wish. I used a Wilton 2D tip and sprinkled the decorations with unground poppy seeds. Happy baking!

Flourless Poppy Seed Cake

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• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour, 30 minutes
• Yield: 1 (serves 6-8) 1x

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Description

A moist and flavourful poppyseed cake with a chocolate ganache.

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Ingredients

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Cake

• 200g butter, softened (7oz)
• 180g white sugar (1 cup)
• 6 large eggs, yolks seperated from the whites
• 1 teaspoon vanilla extract
• 200g poppy seeds (2 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 100g ground hazelnuts or almonds (1 and 1/4 cup)
• 4 tablespoons rum
• raspberry jam

Ganache

• 100g dark chocolate (3.5oz)
• 250g milk chocolate (8.8oz)
• 120ml heavy cream (1/2 cup)

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Instructions

Cake

1. Preheat oven to 200°C or 400°F and cover a cake pan with non-stick baking spray.
2. In a medium bowl beat the egg whites until stiff peaks form, put aside.
3. In a large bowl cream the butter, sugar, yolks and vanilla together for 2min.
4. Add in poppy seeds, salt, cinnamon, ground nuts and rum and continue mixing for another minute until everything is well combined.
5. Carefully fold the egg whites into the mixture with a wooden spoon.
6. Bake on lowest rack for 60min or until a toothpick inserted comes out clean.
7. Let cool in pan completely before removing. Loosen the edges with a knife and carefully remove the cake.
8. Trim the cake with a sharp bread knife to remove any dark spots and level it.
9. Cut it in half and fill with jam. Assemble and cover top and sides with jam to seal in any crumbs.

Ganache

1. In a saucepan bring the heavy cream to a boil, stirring occasionally.
2. Remove from heat and add in the dark and milk chocolate, don’t stir but let sit for 3 minutes.
3. Then stir until you have a smooth ganache.
4. Set your cake on an object slightly smaller than the cake itself.
5. Pour the ganache over the cake and spread it evenly with an angled spatula.
6. Let the rest of the ganache set for 2h at room temperature or until firm enough for piping.
7. Fill the ganache into a piping bag fitted with a Wiltion 2D (or tip of choice) and pipe any desired decorations.
8. Let it set until firm at room temperature.

Notes

Store the cake at room temperature for up to 2 days or in the fridge for up to 4 days.

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