Poppy Seed Cake Without Grinding the Poppy Seeds Recipe
A moist poppy seed cake with dried fruit and nuts that doesn’t require grinding the poppy seeds in a grinder – ready-made poppy seed filling from a can is all you need. In Poland, this cake often appears on the holiday table as a simpler alternative to traditional rolled poppy seed cake. It tastes like a cross between a poppy seed roll and a light sponge cake.
This poppy seed cake without grinding the poppy seeds combines the festive flavor of traditional poppy seed roll with the convenience of a quick bake. Ready-made canned poppy seed filling shortens the preparation time, and thanks to the addition of butter, flour and dried fruit and nuts, the cake is moist, firm and full of texture. It tastes like a compromise between a classic rolled poppy seed cake and a fluffy sponge.
Chef's tips
Canned poppy seed filling can vary – if it’s very runny, you can add a tablespoon or two of breadcrumbs so the cake doesn’t turn out stodgy. It’s worth lightly toasting the walnuts in a dry pan first to bring out their flavor. Be careful not to overbake the cake – the skewer should come out with a few moist crumbs, not completely dry.
How to serve
This cake is perfect on the holiday table next to cheesecake and gingerbread when you want “something with poppy seeds” but don’t have time for a rolled poppy seed cake. Serve it with a cup of black coffee after Christmas Eve dinner or with a mug of hot tea with orange during a lazy holiday breakfast. For more casual occasions, you can cut it into small cubes and serve as “poppy seed bites” at an office coffee break.
Ingredients
- poppy seed filling - 850 g
- wheat flour - 120 g
- butter - 150 g
- sugar - 120 g
- egg - 4 piece
- baking powder - 8 g
- candied orange peel - 40 g
- walnuts - 50 g
- icing sugar - 15 g
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a rectangular tin about 25×30 cm with baking paper.
- Beat the soft butter with the sugar using a mixer for about 3–4 minutes, until the mixture becomes paler and fluffy.
- Add the eggs one at a time, mixing continuously on medium speed until well combined.
- Put the flour and baking powder into a bowl, mix, then add to the butter mixture. Mix briefly, just until combined.
- Add the canned poppy seed filling, chopped candied orange peel and walnuts. Fold in with a spatula until you have a uniform, thick batter.
- Transfer the batter to the prepared tin and smooth the top with a spoon.
- Place the tin in the preheated oven and bake for about 35–40 minutes, until the top springs back when lightly pressed and a skewer inserted into the center comes out with a few moist crumbs.
- After baking, remove the cake from the oven and leave it in the tin for 10–15 minutes, then transfer to a wire rack and let it cool completely.
- Before serving, dust the top with icing sugar through a sieve.
Storage
Store the cooled cake wrapped or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
