Poppy cakes are primarily baked during the Easter period. Next to cheesecakes they are another showcase of that festive period.
Of course, nowhere it is said that, apart from Easter, you cannot bake these cakes 🙂
I actually use poppy seeds only for cakes. I do not make other dishes from them.
Yeast buns with poppy seeds, mazurkas and croissants are all sweets I prepare with the addition of poppy seeds.
I did not want the cake I baked on the weekend to be standard. So I decided to combine fruits and yogurt with a poppy seed cake.
I also went for apricots. They are sweet, soft and delicious, so I used them for the cream. In the end, the cake turned out to be finger-licking good 🙂
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Poppy seeds sponge cake:
Additionally: caster sugar for sprinkling the cake.
Poppy sponge cake: Put the butter into a bowl (it should have room temperature), caster sugar and lemon juice. Mix them until fluffy. When the butter is well mixed, add the three egg yolks but one at a time. Then add yogurt in small portions, flour together sifted with soda and poppy seeds. All ingredients should added in batches, not all at once. Pour salt into a separate bowl, add egg whites and whisk until stiff. Add the beaten egg whites to the poppy seed mixture and mix them very gently with a wooden spoon. Put the cake into a baking tin lined with baking paper. Bake in an oven preheated to 170 degrees Celsius for 30 minutes.
Apricot cream: Wash the apricots, cut them into smaller pieces, put them in a pot and pour water on them. Cook on a low heat until the fruit softens. Cool the apricots slightly then blend them. Dissolve gelatin in 3 tablespoons of cold water and set it aside for 10 minutes. After that, heat it up and add it to the mixed apricots. Apricots should be lukewarm when we add the warm gelatin to them. Mix it all very well.
Whisk whipped cream until semi-rigid. Then, without stopping, add caster sugar, lemon juice and yogurt. Afterwards, add the mixture to the thickening apricots. Cool the cream for a while in the fridge. It has to start thickening but it cannot be too thick when you pour it on the cake.
Folding the cake: Cut the cake across after cooling. Pour the apricot mixture on the bottom half. Cover with the top part then cool in the fridge.
Serve the cake sprinkled with caster sugar.
The baking tin I used was rectangular and had a size of 21 by 30 centimetres.
Apricots can be replaced with other fruits. Blueberries, blackberries, currants, raspberries or strawberries are just as good as apricots.
Do you like apricot? If yes, then try our recipe for Fruit cake.
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