This juicy poppy seed cake is a good choice for Christmas if you do not have time for yeast dough. It combines tender butter layers with a rich filling that stays fluffy thanks to whipped egg whites.
Poppy seed is a traditional Christmas flavor in Slovakia, where it appears in layered Christmas cakes such as štedrák (the traditional Slovak layered Christmas cake). This one is a faster, no-rise take on that flavor, and it slices cleanly and keeps well.
How do you make this poppy seed cake?
Divide the dough in two. Roll one half to fit the pan, spread on the fluffy poppy seed filling and cover with the second half of the dough. Bake at a gentle temperature so the flavors have time to blend.
At a Glance
- Prep time: 30 min (plus chilling)
- Baking time: 25 min
- Servings: 20 pieces (13×11 1/2-inch / 33×29 cm pan)
- Difficulty: Medium
- Calories: about 290 kcal per piece
- Trend: Christmas baking / No yeast
Ingredients
(US cups, with grams in brackets)
For the dough
- 2 1/3 cups (300 g) all-purpose flour
- 12 tablespoons (170 g) cold butter, cubed, 1 1/2 sticks
- 3/4 cup plus 1 tablespoon (100 g) powdered sugar
- 2 egg yolks
- 1 teaspoon baking powder, the original video uses baking soda; see Tips
For the poppy seed filling
- 1 1/3 cups (200 g) ground poppy seeds
- 1 1/4 cups (150 g) all-purpose flour
- 1 1/4 cups (150 g) powdered sugar
- 7 tablespoons (100 g) butter, melted and slightly cooled
- 3/4 cup plus 1 tablespoon (200 ml) milk
- 2 egg whites, whipped to stiff peaks
- 2 teaspoons vanilla extract, or 2 packets (16 g) vanilla sugar
- 1 teaspoon baking powder
- zest of 1/2 lemon
To finish
- powdered sugar, for dusting
Instructions
- Make the shortcrust dough. In a bowl, combine the flour, powdered sugar and baking powder. Add the cold cubed butter and the egg yolks. Quickly work everything into a smooth dough.
- Chill it. Divide the dough into two equal halves, wrap in plastic and refrigerate for 20 minutes.
- Mix the dry part of the filling. While the dough chills, combine the flour and baking powder with the ground poppy seeds, powdered sugar, vanilla and lemon zest.
- Finish the filling. Pour the melted (not hot) butter and the milk into the dry mixture and stir well. Finally, gently fold in the stiffly whipped whites of 2 eggs with a spoon.
- Roll out the bottom layer. Roll the first half of the dough to fit the baking pan (13×11 1/2 inches / 33×29 cm). Transfer it to the pan (no need to grease, the dough is buttery) and spread the poppy seed filling evenly over it.
- Cover the top. Roll out the second half of the dough on parchment paper. Use the paper to flip it over the filling, then peel the paper off. Prick the top with a fork.
- Bake. Bake at 320°F (160°C) (convection/fan setting) for about 25 minutes. The surface should be lightly pink.
- Serve. Let the cake cool completely before cutting. Dust with powdered sugar.
Video Recipe
Tips for Perfect Poppy Seed Cake
- The parchment trick: The top dough is fragile and tears easily. Always roll it out on parchment paper, which lets you move it onto the filling without damage.
- Why baking powder? The original recipe used baking soda, but it can turn the dough greenish and change the taste. Baking powder is more neutral and reliable here.
Easy Variations
- With jam: Spread a thin layer of plum butter or sour cherry jam on the bottom dough before adding the poppy seeds.
- Cherry version: Press drained, pitted jarred sour cherries into the poppy seed filling.
Frequently Asked Questions (FAQ)
Can I use store-bought ground poppy seeds? Yes, but check that they are not sweetened. If you use a ready-made poppy seed mix that already contains sugar, reduce the sugar in the recipe.
How long does the cake keep? Thanks to the butter and milk in the filling, it stays moist for 4 to 5 days in a cool place. The dough softens gradually and the flavors blend.
Can I freeze it? The raw dough can be frozen. You can also freeze the baked cake, ideally already cut into squares.
This cake shows that you can get a real Christmas feeling even without yeast dough.
The recipe is based on a version by Einfache Rezepte, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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