Poppyseed with Lemon Cream Frosting
POPPYSEED CAKE
- 2/3 cup milk
- 1/2 cup poppyseeds
- 1/2Â cup butter
- 1/3 cup honey
- 1/2 cup maple syrup
- 4 eggs, separated, plus I additional egg white
- 2 teaspoons vanilla extract
- 2 cups unbleached white flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- zest of 1/2 lemon
- juice of 1 to 2 lemons (1/3 cup total)
- 1/2 cup water
- 2 tablespoons cornstarch or arrowroot
- 2 to 3 tablespoons honey
- 1 1/2 cups heavy cream
Instructions:
The texture and nutty flavor of our Poppyseed Cake is delicious, especially when it is topped with our Lemon Cream Frosting.
- Scald milk, removing from heat just before it boils. Add poppyseeds to milk, letting them soak until the milk is cool.
- Preheat oven to 350°.
- Cream butter. Beat in honey and maple syrup. Add the 4 egg yolks and beat again. Add vanilla and cooled milk.
- In a separate bowl, combine flour, baking powder, and salt. Stir dry ingredients into liquids just until combined.
- Beat the 5 egg whites until stiff but not dry. Gently fold them into cake batter.
- Butter and flour two 9-inch cake pans. Divide batter evenly between the pans. Bake for 20 to 25 minutes. Cake is done when center springs back when touched gently or when a cake tester comes out clean. Cool before taking out of the pan.
- Frost and layer with Lemon Cream Frosting (or use Lemon Cream between the layers and whipped cream frosting on top).
- Combine lemon zest, lemon juice, water, and cornstarch or arrowroot in a small saucepan. Stir well to dissolve the cornstarch.
- Cook over medium heat, stirring constantly with a whisk, until thick.
- Remove from heat and stir in honey, tasting to determine how much honey is needed. It should be slightly tart. Cool completely.
- Pour frosting into a large mixing bowl. Add 3/4 cup of the cream. Beat on medium speed until blended and creamy. Add remaining 3/4 cup cream and continue beating until cream is thick and stiff. Immediately spread on cake and refrigerate until serving time.
- Makes enough to fill and frost one 9-inch double-layer cake.