Poppy Seed Cake

After today, this ranks high on my list of favorite cakes that I’ve held dear to my chest ever since a child, this one being recent.  It is a German cake with an interesting center and creamy rich custard icing that makes this unique.  The poppy seeds are so fine in texture, resembling fine black pepper, and beautiful to look at.  It’s got just the slightest crunch.  My little boy claims it is like eating bird seeds.  Let’s hope he hasn’t snatched Oscar’s meal from his cage…  lol.  

You, at least, have to try this once.  I’m happy that I did.  Don’t hesitate to brew coffee or hot tea to go alongside this dessert.  Amen for small pleasures.

3 1/2 ounces caster sugar (superfine) You can put granulated sugar in your processor to acquire this.

Preheat oven to 325 degrees F.  Butter the sides of an 8-inch springform pan, and line the base with parchment paper; grease the paper, as well.

With an electric mixer, cream the butter until soft.  Add the sugar and beat until the mixture is light and fluffy.  Gradually add the beaten eggs, beating well between each addition. 

Sift in the flour and baking powder.  Add the poppy seeds, and stir until combined. 

Spoon the mixture into the prepared cake pan, making a slight hollow in the center with the back of a spoon.  Bake in the oven until the cake is cooked in the center and a skewer inserted in the middle comes out clean, about 25 to 28 minutes.

Allow the cake to stand for 5 minutes before carefully removing the ring from the bottom of the springform pan.  Transfer to a wire rack to cool completely. 

Place the milk and sugar in a small saucepan.  Bring to a gentle boil, stirring to dissolve the sugar. 

Whisk the egg yolks in a small bowl, then pour milk onto yolks, whisking continuously.  Return the mixture to the pan and cook over a low-medium heat.  Stir constantly with a wooden spoon or silicone spatuala until it thickens and covers the back of a spoon well; approximately 10 minutes.  Do not allow the mixture to get too hot or it will scramble.  If this happens, quickly remove the pan from the heat and strain through a seive to develope smooth texture for custard icing.  Pour into a bowl, cover with plastic wrap and allow to cool at room temperature.

Meanwhile, place the butter in a bowl and whisk until soft and light.

Gradually add the cooled custard to the butter, whisking all the while until combined.  Mix vanilla extract into the icing.