Ingredients
Crumble topping and foundation are made from the same recipe. For the latter, the crumble dough is just pressed onto the baking sheet with your hands. This way, you're really done in no time. And since the dough isn't rolled out, it doesn't need to go into the fridge to chill. The result tastes incredibly crumbly and tender. And, of course, it's also quite lush - especially compared to the yeast dough version. If you like it a bit "lighter", you can also make the poppy seed cake with pudding.
The filling of the cake is a creamy poppy seed vanilla pudding. That's why you don't see much of the (actually yellowish) pudding in the result. For the pudding, you need ground poppy seeds or steamed poppy seeds. Regular poppy seeds would remain much too grainy and ruin the cake 😉 .
How to make the Poppy Seed Cake
First of all, preheat the oven to 380°F/190°C. Cover a deep baking sheet (approx. 11.5-16.5 in / 29*42 cm) with baking paper. First, prepare the filling. To do this, dissolve the vanilla pudding powder in a small part of the milk. Bring the rest of the milk and cream to a boil in a saucepan. As soon as the milk boils, add sugar and stirred custard powder and simmer briefly while stirring. Remove from heat. Stir in ground poppy seeds and lemon zest, if desired. Set filling aside.
For the kneaded dough, place all ingredients in a bowl and mix with the dough hook of a food processor until a dough forms. Work briefly with your hands if necessary. Depending on whether you want the base to be thicker or you want more crumble, spread about ½ to ⅔ of the dough on the bottom of the baking sheet with your hands. Spread poppy seed mixture on top. Crumble the remaining dough with your fingers to form crumbles and spread evenly over the poppy seed mixture. Bake the cake for about 30 minutes. In the end, let it cool on the baking sheet and enjoy.
Top Tip
This cake tastes even skeptics. Still warm from the oven, the poppy seed cake with custard and crumbles tastes stunningly lush. However, it is admittedly still relatively crumbly and unstable. So with a heavy heart, you should let it cool a bit before cutting it into pieces and enjoying it….
Recipe Card
Poppy Seed Cake
Equipment
- 1 Baking Sheet
Ingredients
For the base and crumble
- 600 grams (4 ⅘ cups) all purpose flour
- 200 grams (1 cups) sugar
- 400 grams (1 ⅘ cups) butter, cold and in small pieces
- 2 eggs, medium
- 1 small bag baking powder
For the filling
- 900 milliliters (3 ⅘ cups) milk
- 200 milliliters (13 ½ tablespoons) cream
- 2 sachets vanilla pudding powder
- 160 grams (⅘ cups) sugar
- 1 teaspoon grated lemon zest, optional
- 280 grams (2 ⅘ cups) ground poppy seeds, or steam poppy seeds
Instructions
- Preheat the oven to 380°F/190°C. Cover a deep baking sheet (approx. 11.5-16.5 in / 29*42 cm) with baking paper. First, prepare the filling. To do this, dissolve the vanilla pudding powder in a small part of the milk. Bring the rest of the milk and cream to a boil in a saucepan. As soon as the milk boils, add sugar and stirred custard powder and simmer briefly while stirring. Remove from heat. Stir in ground poppy seeds and lemon zest, if desired. Set filling aside.
- For the kneaded dough, place all ingredients in a bowl and mix with the dough hook of a food processor until a dough forms. Work briefly with your hands if necessary.
- Depending on whether you want the base to be thicker or you want more crumble, spread about ½ to ⅔ of the dough on the bottom of the baking sheet with your hands. Spread poppy seed mixture on top. Crumble the remaining dough with your fingers to form crumbles and spread evenly over the poppy seed mixture. Bake the cake for about 30 minutes. Let cool on the baking sheet.
Ingredient substitutions
Variations
Finally, a promise: This recipe is guaranteed to please even people like me, who rather have a love-hate relationship with poppy seeds 😉 ! If you like it, try my other poppy seed recipes. For example, the lemon poppy seed cake.
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