Immerse yourself in the simplicity and moisture-packed goodness of this flourless poppy seed cake, elegantly paired with a warm raspberry compote. This recipe marries the earthy flavors of poppy seeds with the tangy sweetness of raspberries, creating a dessert that’s not only easy to make but also irresistibly juicy.
This cake is a masterful blend of rich, buttery texture and the unique nuttiness of poppy seeds, elevated with a hint of almond and the freshness of lemon zest. The raspberry compote adds a layer of bright, fruity contrast that makes each bite a delightful experience. Prepared without flour, this cake is a testament to the magic of simple ingredients coming together to create a dessert that’s both indulgent and light.
Why You’ll Love This
If you’re a fan of moist, dense cakes with a rich flavor profile, this recipe is a dream come true. The absence of flour puts the spotlight on the poppy seeds and almonds, offering an unforgettable texture and taste. Plus, the warm raspberry compote not only adds a beautiful color contrast but also a zesty sweetness that complements the cake perfectly.
Perfect Occasion
This cake is ideal for a variety of occasions, from a sophisticated afternoon tea to a cozy family gathering. It’s also perfect for celebrations where you want to offer something uniquely delightful yet straightforward to prepare. Whether it’s a birthday, an anniversary, or a casual get-together, this cake promises to be a crowd-pleaser.
Decoration Tips
- Dust the cake with powdered sugar to add a touch of elegance.
- Scatter a few fresh raspberries on top and around the cake for a pop of color.
- A sprinkle of almond slices adds a lovely texture contrast and an extra nutty flavor.
- Serve each slice with a generous spoonful of the warm raspberry compote, ensuring the vibrant sauce drapes beautifully over the cake.
Ingredients
- 200g unsalted butter
- 150g powdered sugar, divided
- 6 egg yolks
- 150g poppy seeds
- ½ teaspoon baking powder
- 80g ground almonds
- 6 egg whites
- A pinch of cinnamon
- Zest from half an organic lemon
- ½ teaspoon vanilla sugar
- Butter for greasing the pan
- 100g sliced almonds
- 400g raspberries
- 2 tablespoons honey
- Powdered sugar for dusting
Instructions
- Preheat your oven to 175°C (347°F).
- Grease a 28cm (11-inch) cake pan with butter.
- In a mixing bowl, cream together butter and half of the powdered sugar until fluffy. Add in the egg yolks and mix well.
- In another bowl, combine poppy seeds, baking powder, and ground almonds.
- Beat the egg whites with the remaining powdered sugar until stiff peaks form.
- Gently fold the poppy seed mixture and beaten egg whites into the creamy egg yolk mixture, alternating between the two. Mix in cinnamon, lemon zest, and vanilla sugar.
- Pour the batter into the prepared cake pan and bake for 30 minutes. After 10 minutes of baking, sprinkle the top with sliced almonds and continue baking until done.
- For the compote, boil half of the raspberries with honey briefly, then strain through a sieve. Let it cool slightly, then add the remaining raspberries.
- Once the cake is baked, let it cool, then dust with powdered sugar.
- Serve the cake sliced with the warm raspberry compote on the side.
Enjoy this heavenly combination of moist poppy seed cake and tangy raspberry compote, perfect for any occasion that calls for a special dessert.
