I told my friend that I was going to make a Poppy Seed Cake & she told me that she loved Chocolate Frosting on a Poppy Seed Cake. So what else could I do? I iced the cake & shared it with her! This is a delicious recipe for Poppy Seed Cake with Chocolate Frosting
This cake is non-dairy/parve.
I really wanted a traditional Poppy Seed cake recipe that was simple. I did not want any extra flavour… no lemon or orange juice. I found a recipe on the NYT Cooking website. The recipe is 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 did not want to 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! Using water instead of milk or soy milk I was able to make this cake with ingredients that I had in the house already! Another reason why I picked this recipe by Joan Nathan to adapt was because it did not call for so many eggs! Just 3. A Chiffon cake can ask for 8 eggs or more!
I used the chocolate frosting recipe is from Norene Gilletz THE PLEASURES OF YOUR PROCESSOR
This Poppy Seed Cake with Chocolate Frosting is so delicious! But, if you do not want to frost this cake it is great plain or with a simple dusting of icing sugar!
Here is the recipe from Joan Nathan Poppy Seed Cake…posted on NYT Cooking
Here is my recipe with the changes I made
Poppy Seed Cake with Chocolate Frosting
1 cup poppy seeds
1 cup water
3 large eggs, separate the eggs, the whites have to be beaten to add to the cake …see method #2
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. 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!
Boil the poppyseeds
Let the poppyseeds cool
Divide the eggs
Beat the egg whites until stiff but not too dry
Combine the margarine & sugar mix until fluffy
Add the egg yolks, vanilla & poppyseed with the water & mix
Mix well Scrape the sides & bottom of the bowl
Gradually add the flour, salt & baking powder.
Scrape the sides & bottom of the bowl when mixing in the flour
Gently fold in the beaten egg whites ( every time now I think of the Schitts Creek Episode where they are trying to figure out how to fold the cheese in ! Have you seen that)
Gently put the cake batter into the uncreased cake pan
Here it is!
if you are going to frost this cake, do it when the cake is completely cool!