Time 5h35m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan. Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside. Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated. Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
Time 1h10m Yield 1 7-inch cake, 6 serving(s) Number Of Ingredients 12 Steps:
In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds. Drain well using a coffee filter. Set aside. In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside. In a medium bowl, whip egg whites until stiff peaks are formed. Set aside. Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan. In another medium bowl, beat egg yolks and coconut sugar until smooth. Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula. Add poppy seeds and mix. Add almond meal and salt and mix. Fold in the egg whites and mix until blended. Bake for about 40 minutes. Cool and remove the cake from the pan. Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above). Infuse love and serve with whipped cream and/or ice cream if desired.
Yield 12 servings Number Of Ingredients 17 Steps:
For cake: Preheat oven to 350 F. Grease and flour 12x17-inch jelly roll pan. In small bowl, combine buttermilk, poppyseeds and 4 teaspoons orange peel. Let stand 15 minutes. Sift flour, baking soda and salt into medium bowl. Using electric mixer, cream butter and both sugars in large bowl until fluffy. Beat in yolks and vanilla. Mix in dry ingredients alternately with poppyseed mixture, beginning and ending with dry ingredients. Using electric mixer fitted with clean dry beaters, beat egg whites until stiff but not dry. Fold into batter. Pour batter into prepared pan. Sprinkle with cinnamon. Bake until toothpick inserted into center of cake comes out clean, about 20 minutes. Cool in pan on rack. Melt 8 ounces chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water and cool to room temperature, about 20 minutes. Whisk chocolate into creme fraiche. Mix in 2 teaspoons orange peel and liquer. Cut cake crosswise into four 4x12-inch pieces. Set aside 1 piece for another use. Using serrated knife, split remaining 3 pieces in half horizontally, forming 6 layers. Place 1 cake layer cut side up on 4x12-inch piece of cardboard. Spread 1/3 cup chocolate creme fraiche evenly over cake. Top with second cake layer and spread with 1/3 cup creme fraiche. Repeat layering with remaining cake and 1 cup creem fraiche, ending with cake cut side down. Smooth remaining creme fraiche over top and sides of cake. Refrigerate until filling is firm, about 2 hours. Place cake on rack set over rimmed cookie sheet. Spread some Chocolate Glaze over sides of cake. Pour remaining glaze over top of cake. Smooth top and sides with spatula if necessary. Refrigerate cake 30 minutes to set glaze. (Can be prepared one day ahead. Cover and refrigerate. Let cake stand 30 minutes at room temperature before serving.) Garnish cake with orange slices.
Time 45m Yield 12-15 servings. Number Of Ingredients 13 Steps:
In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cake. Store in the refrigerator.
Yield December 1995 Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Generously butter and flour 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Melt 4 ounces bittersweet chocolate in top of double boiler set over simmering water, stirring chocolate until smooth. Remove melted chocolate from over water. Cool chocolate 10 minutes. Using electric mixer, 3/4 cup sugar, unsalted butter and vanilla extract in large bowl to blend. Add egg yolks 1 at a time, beating well after each addition. Add melted bittersweet chocolate; beat until just combined. Mix in poppy seeds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold half of beaten egg white into chocolate mixture. Fold flour into remaining beaten white. Fold egg white mixture into chocolate mixture. Pour batter into prepared spring-form pan. Using spatula, smooth top. Bake until tester inserted into center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover tightly with aluminum foil and store torte at room temperature.) Cut around sides of pan to loosen torte. Remove pan sides. Sift powdered sugar over torte. Place on platter. Serve with whipped cream.
Time 1h Yield 12 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture. In a small bowl, beat egg whites until stiff peaks form; fold into creamed mixture., Spread into two greased and floured 8-in. round baking pans. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks and milk; gradually stir into sugar mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool completely. Stir in walnuts and vanilla., Cut each cake layer horizontally in half. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Refrigerate for 2-3 hours. Garnish with additional walnuts and confectioners’ sugar if desired.
Yield 20 Number Of Ingredients 8 Steps:
Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside. Cream butter and sugar together until light and fluffy. Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition. Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
Time 1h15m Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
For the cake~Preheat oven to 325°F. Grease and lightly flour a 13x9-inch cake or bundt pan. In a mixing bowl beat the butter and sugar together until fluffy. Beat in eggs, one at a time, beating well after each addition. Alternately add flour and baking soda along with the sour cream and water. Once combined mix on low until well blended and smooth. Fold in chopped chocolate, poppy seeds and orange rind. Pour into prepared pan and bake for 50-60 minutes. Once done, remove and let cool on a wire rack. Remove cake from pan and allow to cool completely. For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan. Stir in icing sugar and mix until smooth. Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.
Time 1h30m Yield 12 servings Number Of Ingredients 10 Steps:
In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes. Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan. In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside. Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.
Time 1h5m Number Of Ingredients 9 Steps:
Heat oven to 180C/fan 160C/gas 4. Grease a 20cm springform cake tin or line a similar-size cake tin with baking paper. Using an electric mixer, combine 200g butter and 200g sugar in a large bowl. Beat until light and creamy, about 2 mins, then add the eggs, one at a time, beating well after you add each one. Tip in the flour and baking powder, mix for a few secs, then add the orange juice, zest of 2 oranges and poppy seeds. Stir everything together, then pour into the cake tin. Bake for 50 mins, then remove from the oven. Cool completely in the tin. Meanwhile, make the candied orange zest by combining the remaining zest (finely sliced), 25g sugar and 100ml water in a small pan. Bring to the boil and cook for 5 mins until thick. Remove the zest with a slotted spoon onto a sheet of non-stick baking paper. For the sauce, heat the cream in a small pan until nearly boiling. Put the chocolate and remaining butter into a bowl, then pour the hot cream over it and leave for 1 min to melt. Stir together until smooth, then let it sit until the cake is cool (if it hardens, just reheat gently). Drizzle the sauce over the cake, sprinkle with the candied zest and serve.
