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Poppy seed cake topped with chocolate glaze with a slice removed showing the moist poppy seed crumb.

Poppy Seed Cake with Chocolate Glaze

This poppy seed cake is soft, moist, and delicately nutty thanks to finely ground poppy seeds. The simple sponge base creates a tender crumb, while a smooth chocolate glaze adds a rich, glossy finish that perfectly complements the subtle flavour of the cake. Easy to prepare and beautifully balanced, this cake is ideal for afternoon tea, dessert, or a comforting homemade bake.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Cake
  • 220 g Poppy seed ground (Note 1)
  • 220 g castor Sugar
  • 6 Eggs 70g
  • 40 g Milk
  • 60 g Melted Butter
  • 1 Large granny Smith Apple peeled and grated (Note 2)
  • 2 Lemon Juiced
  • 1/2 Lemon Zest
Chocolate Ganache
  • 375 g Dark Chocolate (Note 3)
  • 100 g Cream Thickened
  • 100 g Milk Full cream
  • 20 g Unsalted Butter

Equipment

  • 1 Oven
  • 1 22cm Spring form Tin
  • 1 Stand Mixer
  • 1 Stand Mixer Whisk
  • 1 Saucepan
  • 1 stove
  • 1 hand whisk
  • 1 Bowl
  • 1 Bowl scraper
  • 1 Oven Thermometer
  • 1 large spoon
  • 1 Scissors
  • 1 Palette Knife
  • 1 small knife
  • 1 Peeler
  • 1 zester
  • 1 juicer
  • 1 Large Bowl

Method
 

  1. To a Bowl add Ground poppy seed, Peeled and Grated Apple, Lemon Juice, Zest lemon and Milk
  2. Poppy Seed cake
  3. Preheat the oven to 175C
  4. Oil and line the base of the 22cm spring form
  5. To a Bowl add Ground poppy seed, Peeled and Grated Apple, Lemon Juice, Zest lemon and Milk
  6. Mix well and add the melted and cooled Butter
  7. Separate the eggs and whip the egg yolks and sugar until white and mix into the poppy seed
  8. Whip the egg white until medium peaks and fold in to the poppy seed mix 1/3 at a time and carefully fold through
  9. Pour gently into the tin and bake for around 50mins or until the cake is set 85C
  10. Cool completely before glazing
  11. Ganache
  12. Bring to the boil the cream,milk and butter
  13. Add to the dark chocolate and let sit for 1 minute
  14. Mix until combined and all the chocolate is melted
  15. Use to glaze the poppy seed cake at around 30-35C
  16. Use a Palette knife to smooth over the top if needed and remove any drips from the sides

Video

Notes

Note 1-Ground poppy seeds must be used. the recipe doesn't work with whole poppy seeds.I grind my own through a poppy seed mill.
They are available on line
 https://www.hungariangoods.com.au/hungarian-chocolate/701-poppy-seed-ground-hungarian-500g.html 
https://coffeecompany.com.au/products/poppy-seed-ground-fresh-on-order
Note 2- Red apples where used in this recipe. i lie to peel the apple skin to ensure it doesn't take away from the soft texture of the cake. However any juicy apple in. season works really well.
Note 3-Couverture chocolate 45-55% is ideal but you will still get good results with dark baking chocolate 
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