Greet your weekend with a slice of this Decadent Poppy Seed Cake with Creamy Custard Filling, an irresistibly moist and flavorful cake that promises to delight. This cake combines the nutty richness of ground poppy seeds with a smooth, lemon-zested custard cream, layered between soft, fluffy sponge layers. Topped with toasted almond flakes and a layer of tangy currant jam, this cake is not just a treat for the taste buds but also a feast for the eyes.
Why You’ll Love This: This poppy seed cake stands out for its unique texture and rich flavor profile. The poppy seeds provide a delightful crunch and earthiness, which beautifully contrasts with the sweet, velvety custard. The currant jam adds a layer of tartness that cuts through the sweetness, making each bite perfectly balanced. It’s a sophisticated cake that combines simplicity with gourmet flavors.
Perfect Occasion: This cake is ideal for any weekend gathering, brunch, or family dinner. It’s particularly fitting for celebrations or as a special treat to enjoy at the end of a long week. Whether it’s served at a casual get-together or as the finale to a festive meal, this cake is sure to impress and satisfy all who partake.
Decoration Tips: For an elegant presentation, toast almond flakes until golden and sprinkle them generously over the top of the cake. A light dusting of powdered sugar can add a touch of sophistication. Consider garnishing with fresh mint leaves or a few currants for color and freshness. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Ingredients:
- Cake:
- 5 eggs
- 130g sugar
- 130g all-purpose flour
- 180g ground poppy seeds
- 50g melted butter
- 1 heaped teaspoon baking powder
- Custard:
- 1 liter milk
- 4 tablespoons sugar
- 3 packets vanilla pudding mix
- 200g butter
- Zest of 1 lemon
- Additional:
- 1 jar currant jam
- 2-3 handfuls of almond flakes
Instructions:
- Separate the eggs. Beat the egg whites to stiff peaks, gradually adding sugar. Fold in the yolks at a lower mixer speed. Sift in the flour and baking powder, add poppy seeds, and mix gently. Finally, incorporate the cooled melted butter.
- Pour the batter into a 26 cm cake pan lined with parchment paper on the bottom and bake at 170°C for 30 minutes. Let cool.
- For the custard, heat 750ml of the milk with sugar. Dissolve the pudding mix in the remaining milk. When the larger milk portion boils, add butter and let it melt. Stir in the pudding mixture and cook until thick. Mix in lemon zest, cover with plastic wrap touching the surface, and let cool.
- Slice the cake horizontally into two layers. Spread currant jam on the first layer, then half of the custard. Cover with the second layer and spread the remaining custard on top.
- Toast the almond flakes until golden and sprinkle over the cake. Refrigerate to set.
Indulge in this luxurious Poppy Seed Cake with Creamy Custard Filling and make your weekend extra special. Enjoy!
