Japanese poppy seed cake
Japanese poppy seed cake is a very easy to prepare cake that, in addition to poppy seeds, also contains apples. This cake is moist, light and you can eat it endlessly. It is perfect for special occasions such as Christmas, but you can also bake it for a weekend cup of coffee.
To prepare Japanese poppy seed cake, start by scalding or boiling the poppy seeds. I make this cake with ground poppy seeds, so I save some I would otherwise have to spend on grinding the poppy seeds in a grinder. You can cook poppy seeds in water or milk, I choose milk. I cool down the cooked poppy seeds and do not strain them in a strainer, because during cooking and then cooling, they will absorb all the liquid. When the poppy seeds are ready, I start rubbing the sugar with the butter and adding the yolks, poppy seeds, apples, powder, oil and whipped egg whites. I pour the cake batter onto a baking tray, put it in an oven preheated to 180 degrees Celsius and bake it in my oven for an hour. A well-baked cake should be nicely browned on the top. I decorate the cooled cake with chocolate icing and almond flakes, but instead of icing, you can sprinkle it with powdered sugar. I encourage you to try the recipe for Japanese poppy seed cake and I wish you happy baking.
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Ingredients for Japanese poppy seed cake.
- 8 eggs “L”
- a pinch of salt
- 400 g ground poppy seeds
- 600 ml milk
- 200 g butter
- 2 teaspoons of baking powder
- 600 g apples
- 250 g powdered sugar
- 150 g semolina
- 3-4 drops of almond oil
Icing:
- 200 g milk chocolate
- 80 ml whipping cream (36 %)
Additionally:
- almond flakes for decoration
How to make Japanese poppy seed cake.
Put ground poppy seeds into a pot, pour milk over it and cook over a low heat for 20 minutes, stirring frequently. Cool down the cooked poppy seeds.
Separate the yolks from the whites and place them in two separate bowls. Pour powdered sugar into a large bowl, add soft butter and rub until fluffy and creamy. Rub for about 8 minutes, then add the yolks, not all at once, but one at a time. Next, in batches, add poppy seeds, semolina, almond oil, baking powder and apples grated on large holes of a grater. In a separate bowl whisk the egg whites with a pinch of salt until stiff and when ready, mix them into the poppy seed mixture. Pour the cake mixture onto a baking tray and place it in the oven preheated to 180 degrees Celsius for 60 minutes. Let the baked cake cool completely before removing it from the tin and pouring the icing on it.
Pour water into a small pot, place a bowl on it and add the milk chocolate broken into pieces. Put the pot on the heat and boil the water. Melt the chocolate in a water bath. When the chocolate pieces have melted a bit, add the cream and continue melting. You can also melt the chocolate in the microwave. Pour the melted chocolate onto the cake and spread it evenly. Sprinkle the evenly distributed chocolate with almond flakes. Keep the poppy seed cake in the refrigerator.
Good to know when making Japanese poppy seed cake.
I baked the cake in a baking tin measuring 25 by 35 centimetres.
You can add a handful of chopped nuts or a handful of raisins to the cake batter.
The ingredients used to prepare the batter should be at room temperature.
During cooking, the poppy seeds will absorb all the milk, so there is no need to strain anything. I used ground poppy seeds in this recipe, so I did not run them through the grinder after cooking.
If the apples you use are very juicy and release a lot of juice, pour off the juice and gently squeeze the apples. The weight of the apples given in the list of ingredients is of peeled, grated, ready-to-use apples.
Do you like cakes with poppy seeds? If so, try our recipe for Poppy seeds star.
