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Velvety Poppy Seed Cake with a Hint of Orange and Chocolate Glaze - photo 1
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Velvety Poppy Seed Cake with a Hint of Orange and Chocolate Glaze

Cakes and Bakes Desserts Dishes for Special Occasions 95 min Medium 14 wyświetleń ~37.71 PLN - (0)
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Description

This velvety poppy seed cake is a modern interpretation of a classic Polish pastry, perfect for the holiday table and Sunday afternoons. Its secret lies in the unique combination of dry poppy seeds and ready-made poppy seed filling, which guarantees extraordinary moisture and an intense, deep flavor. The addition of freshly grated orange zest cuts through the sweetness and introduces a refreshing, citrus aroma that beautifully complements the nutty notes of the poppy seeds. The cake is dense, compact, yet melts in your mouth. The whole is topped with a glossy glaze of dark chocolate, adding elegance and a sophisticated character. The cake looks stunning on a platter, and its cross-section reveals thousands of tiny poppy seeds. Serve it with a cup of aromatic coffee or tea to fully appreciate its rich bouquet of flavors.

Składniki (13)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 250 g
  • Butter (at room temperature) 200 g
  • Cukier drobny do wypieków 12 łyżek
  • Eggs (size L) 4 szt.
  • Ready-made poppy seed filling from a can 400 g
  • Dry, ground poppy seeds 100 g
  • Sour cream 18% 100 g
  • Baking powder 10 g
  • Orange 1.3 szt.
  • Bitter chocolate (min. 70% cocoa) 100 g
  • Milk (for glazing) 30 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Chopped walnuts 50 g
💰 Szacowany koszt dania: ~37.71 PLN (3.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and the oven

1

Preheat the oven to 175°C with the top and bottom heating function (without convection). Prepare a bundt pan with a capacity of about 2.5 liters. Take a piece of butter (about 1 teaspoon) and thoroughly grease the entire interior of the pan using your fingers or a pastry brush, paying special attention to all the nooks and patterns. Then, pour a tablespoon of all-purpose flour into the pan and, turning the pan, spread it so that it covers the entire greased surface with a thin layer. Shake out the excess flour by turning the pan upside down and gently tapping it.

Ingredients: Butter (at room temperature), Mąka pszenna tortowa (typ 450)
This is a very important step! Properly preparing the mold will prevent the cake from sticking and allow you to easily remove the bundt after baking. The convection setting could excessively dry out the cake, so it's better to use standard heating.

Poppy Seed Cake

2

In a medium-sized bowl, combine the dry ingredients. Add the sifted wheat flour, dry ground poppy seeds, and baking powder. Mix them thoroughly with a whisk to ensure the baking powder is evenly distributed. This will help the cake rise evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Dry, ground poppy seeds, Baking powder
Sifting flour aerates it, making the dough lighter. Use a regular fine-mesh sieve. Mixing dry ingredients before adding them to wet ones prevents lumps from forming.
3

In a large bowl, place very soft butter and fine sugar. Using a mixer with whisk attachments, beat the mixture on medium speed for about 7-8 minutes. The mixture should become very light, almost white, and noticeably increase in volume, resembling fluffy cream. Occasionally stop the mixer and use a silicone spatula to scrape the mixture from the sides of the bowl to ensure everything is mixed evenly.

Ingredients: Butter (at room temperature), Cukier drobny do wypieków
This is a key step that aerates the dough! The butter must be really soft, but not melted. Take it out of the fridge 1-2 hours before baking. Long beating is essential for achieving the perfect texture.
4

Separate the yolks from the whites. Place the whites in a separate, clean, and dry bowl. Add the yolks one at a time to the creamed butter mixture, mixing on low speed just until the ingredients are combined (about 20-30 seconds for each yolk). After adding all the yolks, the mixture may look slightly curdled - this is normal.

Ingredients: Eggs (size L)
Make sure that not a drop of yolk has gotten into the egg whites, as this will prevent them from whipping. Eggs at room temperature blend more easily with butter.
5

Add the prepared poppy seed filling, sour cream, and the zest from a thoroughly washed and blanched orange to the butter-egg mixture. Grate only the orange part of the zest, avoiding the white (albedo), which is bitter. Mix everything with a mixer on the lowest speed, just until the ingredients are combined into a uniform mixture.

Ingredients: Ready-made poppy seed filling from a can, Sour cream 18%, Orange
Use a fine grater to zest the citrus. Do not blend for too long at this stage to avoid unnecessarily aerating the mixture.
6

Add the previously prepared mixture of dry ingredients (flour, poppy seeds, baking powder) to the wet mixture. Mix everything with a mixer on the lowest possible speed, very briefly, just until the ingredients are combined and no dry flour is visible. Overmixing after adding the flour can make the dough tough.

It's best to mix for only 10-15 seconds. The rest can be gently folded by hand using a spatula to ensure that no dry ingredients remain at the bottom of the bowl.
7

In a bowl with the reserved egg whites, add a pinch of salt. Using clean and dry mixer attachments, beat the egg whites until stiff peaks form. The peaks are ready when the bowl can be turned upside down without the mixture falling out, and distinct, sharp peaks form on the surface. Beating will take about 3-4 minutes.

Ingredients: Eggs (size L), Salt
The bowl and utensils must be perfectly clean and degreased; otherwise, the egg whites will not whip. Salt helps stabilize the foam.
8

Add the whipped egg whites to the poppy seed mixture in two or three batches. Using a large silicone spatula, very gently fold the egg whites into the batter. Make slow, circular motions from the bottom of the bowl upwards, as if you are 'scooping' the batter over the egg whites. Mix only until the egg whites are incorporated into the mixture. The goal is to retain as much air from the egg whites as possible. At this stage, if you are using them, you can add chopped walnuts.

Ingredients: Chopped walnuts
Do not use a mixer at this stage! It would destroy the fluffiness of the foam. Gently folding with a spatula is key to the final texture of the cake.

Baking

9

Carefully transfer the finished batter to the prepared pan. Smooth the surface with a spatula. Place the pan in the preheated oven at 175°C and bake for 45-55 minutes. After about 45 minutes, perform the toothpick test: insert a wooden skewer into the thickest part of the cake. If it comes out dry (without any raw batter sticking to it), the cake is ready. If it is wet, continue baking and check every 5 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method to check if the cake is baked.

Cooling

10

Remove the baked cake from the oven and place the pan on a metal rack. Leave it in the pan to cool for about 15-20 minutes. After that time, carefully turn the pan upside down and remove the cake onto the rack. Allow it to cool completely, which will take about 1-2 hours.

Do not try to remove the cake from the mold immediately after baking, as it is very delicate and may fall apart. Cooling in the mold allows it to 'finish' and stabilize its structure.

Chocolate glaze and decoration

11

When the cake is completely cool, prepare the glaze. In a small saucepan, place broken dark chocolate and pour in the milk. Heat over very low heat, stirring constantly, until the chocolate melts and a smooth, shiny glaze forms. This can also be done in a water bath. Pour the warm glaze over the cake, allowing it to drip down the sides.

Ingredients: Bitter chocolate (min. 70% cocoa), Milk (for glazing)
Be careful not to burn the chocolate – hence the need for low heat and constant stirring. If the glaze is too thick, add a little more milk. If it's too thin, add more chocolate.
12

Before the glaze sets, you can decorate the cake with additional grated orange zest or chopped nuts. Let the cake sit for about 30 minutes for the glaze to firm up. After this time, it is ready to be sliced and served.

Ingredients: Chopped walnuts, Orange
Use a long serrated knife (for bread) to slice the cake, making gentle sawing motions to avoid crushing the cake.

Fun Fact

💡

In Slavic tradition, poppy symbolized fertility, wealth, and the afterlife. It was believed that eating dishes with poppy seeds on Christmas Eve ensures prosperity and protects against evil. That is why poppy seed cake and poppy seed babkas are an inseparable part of Polish holidays.

Best for

Boże Narodzenie Wielkanoc Niedzielny deser Spotkanie przy kawie

Tips

🍽️ Serving

Serve the cake at room temperature, cut into thick slices. It tastes delicious on its own, but you can enhance it with a dollop of whipped cream, a scoop of vanilla ice cream, or a sauce made from sour fruits (e.g., cherry) that will balance its sweetness.

🥡 Storage

Store the cake in an airtight container or under a dome at room temperature for 4-5 days. Thanks to the high content of poppy seeds and butter, it retains freshness and moisture for a long time.

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