Irresistible Poppy Seed Cake: Ready in Just 10 Minutes
Ingredients
For the Dough
- 2 packs of vanilla sugar (approx. 16 g each)
- 4 egg yolks
- 2 cups natural yoghurt (500 ml)
- 2 cups flour (250 g)
- 1 cup oil (240 ml)
- 2 cups sugar (400 g)
- 2 cups poppy seeds (about 280 g)
- 1 pack baking powder (about 15 g)
For the Glaze
- 220 g dark chocolate (about 8 oz)
- 80 g butter (about ⅓ cup)
- 1 tbsp oil (15 ml)
Nutritional Information (per serving, makes 16 servings)
- Calories: 310 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 7 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 90 mg
Step-by-Step Preparation
1. Prepare the Dough
a. Mix the Wet Ingredients:
Begin by preheating your oven to 190°C (375°F). In a large bowl, beat the egg yolks with sugar and vanilla sugar until the mixture becomes frothy and light. This will take about 2-3 minutes with an electric mixer on medium speed.
b. Add Oil and Yoghurt:
Gradually add the oil while continuing to beat, followed by the natural yoghurt. Mix until the ingredients are well incorporated, creating a smooth batter.
c. Combine Dry Ingredients and Fold In:
In a separate bowl, mix the flour, poppy seeds, and baking powder. Slowly add this dry mixture to the wet batter, folding gently until combined. Be careful not to overmix, as this can make the cake dense.
2. Bake the Cake
a. Prepare the Baking Tray:
Line a standard baking tray (about 30×40 cm or 12×16 inches) with parchment paper. Pour the batter into the prepared tray, spreading it evenly with a spatula to ensure the cake bakes uniformly.
b. Baking Time:
Place the tray in the preheated oven and bake at 190°C (375°F) for approximately 35 minutes. The cake is done when it springs back lightly when touched, or a toothpick inserted into the center comes out clean.
c. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool completely on a wire rack. This step is important to ensure that the glaze sets properly later on.
3. Prepare the Glaze
a. Melt the Chocolate:
In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method). Stir occasionally until smooth.
b. Add Butter and Oil:
Once the chocolate is fully melted, add the butter and 1 tablespoon of oil, stirring continuously until the butter has melted and the glaze is glossy and smooth.
4. Glaze the Cake
a. Apply the Glaze:
Pour the warm chocolate glaze over the completely cooled cake, spreading it evenly with a spatula to cover the entire surface. Let the glaze set at room temperature for about 15-20 minutes or until firm.
Serving Suggestions
This Poppy Seed Cake is perfect as a sweet treat with coffee or tea. Slice it into squares or bars for easy serving. It’s a great option for potlucks, parties, or just a simple family dessert. Add a sprinkle of powdered sugar on top for a decorative touch, or serve with fresh berries and whipped cream for an extra indulgence.
Tips for the Perfect Poppy Seed Cake
- Room Temperature Ingredients: Make sure your eggs and yoghurt are at room temperature for a smoother batter and better texture.
- Check Your Poppy Seeds: Fresh poppy seeds are crucial for flavor. If they smell bitter or stale, they may be too old to use.
- Storing the Cake: Keep the cake in an airtight container at room temperature for up to 3 days. If refrigerated, it can last up to a week.
- Freezing Option: This cake freezes well! Wrap individual pieces in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature when ready to serve.