This happens to be one of my favorite cakes of all time. It’s got a creamy butter frosting with the poppy seeds inside-out, speckled over the top while it appears to be coarse black pepper. I like the “bird seed cake” that my middle child refers to this as. I also like it’s yellow color with the dominance of dark black. It’s unique, a treat to bake once a year, any time that you want to be different when serving a single layer homemade cake.
Poppy Seed Cake, adapted from Rachel Allen
Preheat oven temp to 325˚. Butter a round pan and line with parchment paper; butter the parchment, then flour the bottom and sides of pan.
Beat 3 whole eggs. In several increments, add the eggs, beating a second time but in the batter.
In a separate bowl, whisk 6 tablespoons plus 3/4 of 1 tablespoon of flour, 1 teaspoon baking powder, and 1/3 cup poppy seeds; stir into batter. Spoon into prepared cake pan; bake 25 to 28 minutes. Cool completely before frosting.
For the butter frosting: Whisk 2 large egg yolks; set aside. In a small saucepan gently warm 1/2 cup whole milk to a boil with 1/2 cup sugar. Moderately stir consistently and constantly. Drizzling, whisk into egg yolks, then return to the saucepan; continue stirring on low heat. Allow to thicken like pudding, 10 minutes stirring altogether. If there are lumps, strain through a sieve. Scrape into a cool bowl, cover and bring to warm temperature.
Beat 1 stick plus 4 tablespoons softened unsalted butter. A little at a time, add egg mixture into butter, then 1 teaspoon vanilla extract. Frost the cake and serve. Sprinkle poppy seed over all.
— Susan Nuyt, Skirt in the Kitchen
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