I have fond childhood memories of my great grandpa bringing us poppy seed pastries from a Dutch bakery. So of course I was excited to try a torte recipe using the poppy seed paste. My husband wasn’t acting very excited that we were having a poppy seed cake for dessert on Sunday. ‘Till he found out about the chocolate part! Then we were both happy 🙂
Posts Categorized: 8. Desserts
I wanted to make a poppy seed cake for my husband’s birthday, but he hadn’t been too thrilled with the original recipe. Fine. He was right. The first cake was not exceptional. So I pushed myself to create a better dessert. “Poppy Seed Honey Cake” sounded awesome, so at least I had a good name.
I searched the web, but didn’t find anyone else who had used honey in a simple syrup to pour on while the cake’s still warm. But that was my plan. In my research, I did find an article about the virtues of not over-heating honey. Supposedly, the flavor is better when the honey isn’t baked into the cake, and it’ll retain more nutrients. Perfect—my plan was to thin the honey in a bit of warm water, then pour it over the baked cake. If it would have even more flavor this way, hurray!
I originally made this cake with cake flour. Well, I don’t make too many cakes, so the next time I went to use it, ew–it had bugs in it! So…I’m much happier with the alternative: using less regular flour and adding a bit of cornstarch. That brings the protein level to that of cake flour, and makes quite a light cake in the process.
My husband says a cake can use a fancy name, to distinguish it from any average cake. Of course, a good recipe helps too! There are a lot of recipes for this type of cake, but I wanted one that wouldn’t leave me with pools of leftover Tres-Leches liquid. Yes, we managed to gag down…
So…I don’t make cakes this fancy all the time. But, for a first granddaughter’s first birthday, let’s do this! The recipe’s for 15-20 people, ’cause–do we really want to make almond paste and spread layers with flavored fruity syrups, AND frost it, if it’s not for a decent number of people?!
I filed this recipe under “Healthy” AND “desserts”, since it seems to be both. So good on top of yogurt! It’s usually used for fancy teas, with scones and clotted cream, but I’m thinking this version will go well in my smoothie even- ha! I mean, it doesn’t contain sugar, and I used Kerry-gold pastured butter, and a neighbor’s fresh chicken eggs. Of course it’s good for me, right? Oh, plus it uses whole egg. Protein! This lemon curd seems a tad lighter than the traditional- a bit more like custard. Yummm…
I made these with the grandkids—they were surprised that the dates turn into this yummy filling, just by cooking with some water. Oh, and you can make these gluten-free, just by using processed oats (“oat flour”) in place of wheat flour.
Finding good organic peaches, totally fragrant and delicious, can be challenging. Of all places, Safeway had ’em, and they must’ve been picked at just the right time. They were SO GOOD! So I had to add some to this recipe. Healthy, right? After all, they’re ORGANIC! OK, I might not splurge on this all the time, but it was a treat…
A castle cake project the whole family can help with. We scavenger hunted at various stores for the supplies. My husband and older grandson did the math, for cutting the cake into the right sizes, and we all decorated it. Fun!
Gelato had been a mystery to me- it seemed extra intense and creamy, so I assumed it must have more cream in it. Fact is, gelato is best made with more whole milk and less cream than regular ice cream. The fat in cream coats the tongue, which ends up muting the flavors (who knew?!). So, using less cream is the secret- that’s why gelato is so flavorful!