Soured Cream Poppy Seed Cake

    Soured Cream Poppy Seed Cake

    (8)
    20saves
    1hr30min


    8 people made this

    About this recipe: This cake is very light, tender and tasty. It's fun to make and fun to eat. Two layers of soured cream poppy seed cake, with a luscious lemon filling. Ice with a buttercream icing if desired.

    Ingredients
    Serves: 12 

    • 8 tablespoons poppy seeds
    • 3 eggs
    • 300g caster sugar
    • 350ml soured cream
    • 1 1/2 teaspoons vanilla extract
    • 325g cake flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon bicarb of soda
    • 1/4 teaspoon salt
    • 100g caster sugar
    • 2 tablespoons cornflour
    • 1 pinch salt
    • 1/2 teaspoon grated lemon zest
    • 80ml lemon juice
    • 80ml water
    • 80ml orange juice
    • 2 tablespoons butter
    • 3 egg yolks, beaten

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:20min  ›  Ready in:1hr30min 

    1. Pour boiling water over the poppy seeds and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel and let dry overnight.
    2. Preheat oven to 180 C / Gas 4. Butter 2 (23cm) cake tins, and line bottoms with parchment . Sieve together the flour, baking powder, bicarb and 1/4 teaspoon salt. Set aside.
    3. In a large bowl, beat the eggs and 300g sugar until thick and lemon coloured. Beat in the soured cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour cake mixture into prepared tins.
    4. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
    5. To make the Lemon Filling: In a saucepan, mix together 100g sugar, cornflour and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 125ml of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.
    6. Once cake and filling are both cool, place one cake on a serving plate and spread with the lemon filling. Place second cake on top. Serve as is, dusted with icing sugar or iced with your favourite buttercream icing.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (8)

    by
    0

    This cake is so light and very easy to make  -  04 Jan 2013

    by
    0

    mnam, babovka :-D  -  22 Aug 2012

    by
    19

    Delicious, light and moist tasting. I modified it a bit to make it easier to prepare. Used McCormick's poppyseed in a jar and once I did soak to soften, but then the second time I made it I used the poppyseeds without soaking. Either way is delicious. Also used lemon pie filling to save on prep time, although it would be just as delicious made in a bundt pan with a lemon glaze (lemon juice & powdered sugar). Co-workers were very impressed when I brought it to the office.  -  13 Mar 2005  (Review from Allrecipes US | Canada)

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