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

Cakes and Bakes Desserts Christmas Eve Dinner 120 min Medium 10 wyświetleń ~54.16 PLN - (0)
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Description

Discover a new take on the traditional poppy seed cake! This recipe is a variation of the so-called 'Japanese poppy seed cake', which, unlike the classic yeast roll, is a moist, dense, and incredibly aromatic cake without wheat flour. Its velvety texture, reminiscent of a luxurious cheesecake, comes from a large amount of poppy seeds, ground nuts, and delicate semolina. The secret to its fluffiness is the whipped egg whites that we fold into the mixture just before baking. We enriched it with fresh orange zest and candied pieces that break the sweetness and add a festive aroma. The whole is topped with a dark chocolate glaze that perfectly complements the poppy seed filling. This cake is the essence of the holidays – rich, decadent, and unforgettable. Perfect for the Christmas Eve table, where it will delight both traditionalists and seekers of new flavors.

Składniki (14)

Servings:
12
  • Blue poppy seeds, ground 300 g
  • Milk 3.2% 500 ml
  • Masło 82% 200 g
  • Chicken eggs, size L 5 szt.
  • Cukier drobny 180 g
  • wildflower honey 60 g
  • Semolina 80 g
  • Walnuts 100 g
  • Candied orange peel 80 g
  • Orange 1 szt.
  • Baking powder 10 g
  • Dark chocolate 70% 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 20 g
💰 Szacowany koszt dania: ~54.16 PLN (4.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of poppy seed filling

1

In a medium-sized pot with a thick bottom, place the ground poppy seeds and pour in the milk. Mix everything thoroughly with a wooden spoon. Place the pot over medium heat and bring to a boil, stirring constantly to prevent the poppy seeds from burning. Once the milk starts to boil, reduce the heat to the minimum and cook for about 15-20 minutes. Stir every few minutes. The mixture should absorb most of the milk and become very thick, resembling a paste. Remove the pot from the heat and set aside to cool completely. This is a very important step – a hot mixture would cook the eggs added later.

Ingredients: Blue poppy seeds, ground, Milk 3.2%
Use a non-stick pot, which will make stirring much easier and prevent burning. To speed up cooling, you can transfer the poppy seed mixture to a wide, flat bowl.
2

When the poppy seed mixture is completely cool, prepare the remaining ingredients. The butter should be very soft, at room temperature – take it out of the fridge at least an hour in advance. Chop the walnuts into medium-sized pieces – not too finely, so they are noticeable in the cake. Wash the orange thoroughly, scald it with boiling water, and then grate the zest using a fine grater, avoiding the white, bitter part (albedo).

Ingredients: Masło 82%, Walnuts, Orange
To quickly soften butter, you can cut it into small cubes and leave it on a plate. When chopping nuts, use a large, sharp knife and a cutting board – this way you have better control over the size of the pieces than in a food processor.

Preparing the dough

3

Separate the egg yolks from the whites. Place the whites in a large, ideally clean and dry bowl (preferably glass or metal) and set aside. Add the yolks to a large bowl where you will prepare the dough. Add sugar and soft butter to the yolks. Beat everything with a mixer on high speed for about 8-10 minutes. The mixture should become light, fluffy, and double in volume. This is key to aerating the dough.

Ingredients: Chicken eggs, size L, Cukier drobny, Masło 82%
Use a mixer with whisk attachments. The bowl and the whisk attachments for beating the egg whites must be absolutely free of grease; otherwise, the foam will not whip. You can wipe them with a paper towel soaked in vinegar.
4

Gradually add the completely cooled poppy seed mixture to the whipped egg mixture, one tablespoon at a time, while mixing on medium speed. Then add honey, grated orange zest, chopped walnuts, and candied orange peel. Mix everything with the mixer just until the ingredients are combined, on low speed. In a separate small bowl, mix the semolina with the baking powder. Add the dry ingredients to the poppy seed mixture and briefly mix until a uniform, thick mass is formed.

Ingredients: wildflower honey, Candied orange peel, Walnuts, Semolina, Baking powder
Do not mix the batter too long after adding the poppy seeds and semolina, as it may become 'rubbery'. A few turns of the mixer are enough. It is important that all ingredients are at room temperature.
5

In the bowl with the reserved egg whites, add two pinches of salt. Start beating them with a mixer, gradually increasing the speed from low to high. Beat until the foam becomes white, thick, and stiff. Well-beaten foam should not fall out of the bowl when turned upside down. When you remove the mixer beaters, stiff, sharp 'peaks' should remain on them.

Ingredients: Chicken eggs, size L, Salt
This is the most important step that determines the fluffiness of the cake. Do not beat the egg whites too long, as they may 'curdle' (lumps will form and it will become watery). The beating process should take about 5-7 minutes.
6

Now gently fold the egg white foam into the poppy seed mixture. Add 1/3 of the whipped egg whites to the poppy seed mixture and mix vigorously with a spatula or spoon to loosen the structure of the mixture. Then add the remaining egg whites in two batches. Mix each batch very gently, using a large spatula. Make movements from the bottom to the top, scooping the mixture from the bottom of the bowl and folding it over the top. Mix only until the ingredients are combined and no white streaks of foam are visible. The goal is to lose as little air from the foam as possible.

Use a wide silicone spatula. Avoid using a mixer at this stage! It is crucial to gently fold the mixture, not to mix it. Too vigorous movements will make the dough flat and dense.

Baking

7

Preheat the oven to 180°C (top and bottom heat, no fan). Grease a loaf pan measuring about 30x12 cm with butter and dust it with breadcrumbs or line it with baking paper. Gently transfer the prepared batter to the pan and smooth the top with a spatula. Place the cake in the preheated oven and bake for about 50-60 minutes. After 50 minutes, perform the toothpick test – insert a wooden skewer into the center of the cake. If it comes out dry, the cake is ready. If there is raw batter on it, bake for another 5-10 minutes.

Every oven bakes differently, so keep an eye on the cake towards the end of baking. If the top browns too quickly, you can loosely cover it with aluminum foil. Lining the pan with parchment paper will make it easier to remove the cake.
8

After baking, turn off the oven, slightly open the door, and leave the cake inside for about 15 minutes. Then, remove it from the oven and let it cool completely in the pan on a rack. Only when the cake is completely cold, gently remove it from the pan. It is quite fragile, so do this carefully.

Cooling the cake in the slightly open oven prevents it from collapsing suddenly. Do not try to pour the glaze over the warm cake, as it will run off and not create a nice layer.

Glaze and decoration

9

Prepare the chocolate glaze. Break the chocolate into small pieces. In a small saucepan, place the broken chocolate and butter. Set the saucepan over a larger pot with a small amount of boiling water (a double boiler). The bottom of the smaller saucepan should not touch the surface of the water. Heat over low heat, stirring occasionally, until the chocolate and butter are completely melted and combined into a smooth, shiny glaze.

Ingredients: Dark chocolate 70%, Masło 82%
A water bath is the safest way to melt chocolate, preventing it from burning. Alternatively, you can melt the chocolate with butter in the microwave, heating in short, 20-second intervals and stirring each time.
10

Place the cooled cake on a rack, and put a piece of parchment paper underneath to avoid a mess. Pour the prepared, slightly cooled chocolate glaze over the cake, spreading it evenly on top and allowing it to drip down the sides. Before the glaze sets, decorate the top of the cake. Sprinkle it with almond flakes (optional) or additional candied orange peel. Set the cake in a cool place for at least 30 minutes to allow the glaze to fully harden.

Ingredients: Almond flakes
If you want to toast the almond flakes, spread them out on a dry pan and heat over low heat for 2-3 minutes, until they are lightly browned and start to smell. Be careful, as they can burn very quickly!

Fun Fact

💡

Poppy in Polish Christmas tradition symbolizes fertility, abundance, and prosperity. It was believed that eating dishes with poppy seeds on Christmas Eve would ensure good fortune and happiness in the coming year. Its tiny seeds were also thought to connect the world of the living with the realm of ancestral spirits.

Best for

Wigilia i Boże Narodzenie Wielkanoc Uroczystości rodzinne Elegancki podwieczorek

Tips

🍽️ Serving

The poppy seed cake is best sliced with a sharp, long knife dipped briefly in boiling water and dried – this way the icing won't crack. Serve at room temperature, cut into thick slices (about 2 cm). It tastes great on its own, with a cup of black coffee, Earl Grey tea, or a glass of sweet dessert wine.

🥡 Storage

Due to the high humidity, the cake should be stored in the refrigerator, wrapped in plastic wrap or in an airtight container. It stays fresh for 5-7 days. Poppy seed cake freezes well – it can be frozen whole or in portions, tightly wrapped in foil. Before serving, it should be thawed for a few hours at room temperature.

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