This recipe guides you through creating a sumptuously moist poppy seed and nut cake, elegantly layered with apricot jam and topped with a cloud of whipped cream. This cake combines the rich, nutty flavor of ground poppy seeds and nuts with the sweet, tangy zest of apricot jam, creating a balance that is both tantalizing and comforting. The cake is baked to perfection and finished with a luxurious layer of whipped cream, making each slice a decadent treat.
Why You'll Love This:
You will adore this cake for its rich texture and sophisticated blend of flavors. The combination of poppy seeds and nuts offers a delightful crunch and earthiness, which perfectly complements the sweet and fruity layer of apricot jam. The whipped cream adds a light, airy finish that makes this cake irresistibly creamy. It's a perfect blend of texture and flavor in every bite!
Perfect Occasion:
This poppy seed and nut cake is ideal for any gathering where you want to impress, be it a family reunion, a festive holiday table, or a cozy afternoon tea with friends. It serves as a splendid finale to a dinner party or can be a star at a celebratory brunch. Its elegant appearance and exquisite taste make it suitable for special occasions or as a luxurious weekend treat.
Decoration Tips:
For an extra touch of elegance, decorate the top of the cake with a sprinkle of crushed nuts and a few poppy seeds after spreading the apricot jam. Consider adding a few edible flowers or mint leaves atop the whipped cream for a pop of color and a hint of freshness. If serving during the holidays, a dusting of powdered sugar might mimic a festive snow-like appearance, enhancing the visual appeal.
Ingredients:
- 5 egg yolks
- 120 grams of butter, softened
- 120 grams of sugar
- 1 sachet of vanilla sugar
- 100 grams of flour
- 1/2 sachet of baking powder
- 120 grams of ground poppy seeds
- 80 grams of ground nuts
- 5 egg whites, beaten to stiff peaks
For spreading:
- Apricot or red currant jam
- 250 ml of whipped cream
Instructions:
- Start by creaming together the softened butter, sugar, and vanilla sugar until light and fluffy.
- Gradually incorporate the egg yolks into the butter mixture.
- Mix the flour, baking powder, ground nuts, and poppy seeds, then fold these dry ingredients into the creamy mixture.
- Gently fold in the stiffly beaten egg whites last to keep the mixture airy.
- Pour the batter into a buttered and floured 26 cm cake pan.
- Bake at 160 degrees Celsius (320 Fahrenheit) using both the upper and lower heat settings of your oven, for about 25 minutes. A toothpick inserted into the center should come out clean.
- Allow the cake to cool, then generously spread apricot jam over the top.
- Serve each slice with a dollop of whipped cream.
Enjoy!