I needed a non-dairy (parve) poppy-seed cake recipe for dinner on Friday night. They aren’t that easy to find. I have a poppyseed chiffon cake recipe I will post sometime, but that is not want I wanted to have now. I found a recipe that was easy to adapt.
The recipe is was on the NYT Cooking website. It is a recipe by Joan Nathan. The recipe itself calls for milk or soy milk. I used water…I don’t have soy milk in the house & could not use milk. I am not sure if using milk or soy milk would have made a difference to the cake, but the cake was moist & tasted great!
I decided to ice this cake with a chocolate frosting…but it would have been good without the frosting. Alone or with a sprinkle of icing sugar, this parve poppy-seed cake would have been good too. The chocolate frosting recipe is from Norene Gilletz THE PLEASURES OF YOUR PROCESSOR
Here is the recipe from Joan Nathan Poppy Seed Cake…posted on NYT Cooking
And here is the recipe as I made it with only 2 changes… substituted water for the milk & iced it….
Poppy Seed Cake with Chocolate Frosting
1 cup poppy seeds
1 cup water *** I used water buy you can use milk or any non-dairy milk if you want to here I think
3 large eggs, separate the eggs
2 cups sugar
1 cup non-dairy margarine
2 tsp vanilla
2 cups flour
1/2 tsp salt
2 1/2 tsp baking powder
Chocolate Frosting optional
Recipe is a double recipe of Chocolate Cocoa Frosting from Norene Gilletz
2 c icing sugar
4 tbsp non-dairy margarine
4 tbsp cocoa
4 tbsp hot water
1 tsp vanilla
Preheat oven to 350f Grease & flour a tube pan
- Combine the poppy seeds & the water in a small saucepan. Bring to a boil, take off the heat & let cool.
- The egg whites have to be beaten separately & then added to the batter…I only have one bowl for my mix master so I beat the egg whites first. Gently put them into another bowl & then I mixed up the batter. IF you have 2 bowls or want to wash the bowl after making the batter… you can mix the batter up first.
- Anyway…. Beat the egg whites until stiff but not dry. Set aside….
- In the bowl of a mixer, beat the sugar & margarine together until fluffy.
- Add the egg yolks, vanilla & cooked poppy seed & water, beat well
- Add the flour, baking powder & salt gradually, mixing well, scraping down the sides often
- Remove the bowl from the base of the mix master
- Fold the beaten egg whites into the poppy-seed batter, gently combining them
- Put the batter into the prepared pan
- Bake for approx 60 minutes. Use a cake tester & see that it comes out dry…then your cake is done.. also, if you listen to your cake it should be quiet…then its done.
- Cool for about 10 minutes then turn the cake out onto a cooling rack to cool completely
- While your cake is cooling make the chocolate frosting
- In the bowl of a food processor..put all of the ingredients in & process until smooth. Scrape down the sides of the processor bowl & the bottom of the bowl often.
- When your cake is completely cool, you can ice with the chocolate frosting if you want!