This generously topped poppy seed cake combines a tender batter, soft mounds of cheesecake filling and fresh mandarin oranges. Thanks to the yogurt in the batter it is very moist, and it bakes in one large pan. A great weekend dessert to serve with coffee, with no complicated layering.
At a Glance:
- Prep time: 20 min | Baking time: 45 min | Total: 65 min
- Servings: 24 | Difficulty: Easy
- Great for: family celebrations, weekend baking
- Make ahead: yes (the cake improves as it rests)
- Storage: in the refrigerator for 3 to 4 days
- Serving suggestion: with afternoon coffee or tea
- Main ingredients: ground poppy seeds and cream cheese
Ingredients
For the cheese filling
- 21 oz (600 g) cream cheese (or smooth, full-fat quark / farmer’s cheese)
- 2 eggs
- 1 teaspoon grated lemon zest
- 1/2 cup (100 g) granulated sugar
- 1 box (3 oz) (85 g) cook-and-serve vanilla pudding mix (not instant), replaces 2 European packets of vanilla pudding powder
- 1 teaspoon vanilla extract, replaces 1 packet of vanilla sugar
For the poppy seed batter
- 5 eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract, replaces 1 packet of vanilla sugar
- 3/4 cup plus 1 tablespoon (200 ml) vegetable oil
- 1/2 cup (120 ml) milk
- 1 cup (250 g) plain yogurt
- 1 1/2 cups (200 g) ground poppy seeds
- 2 1/2 teaspoons (12 g) baking powder
- 3 1/4 cups (400 g) all-purpose flour, sifted
To finish
- 1 small can (about 6 oz / 175 g drained weight) mandarin oranges, well drained
- powdered sugar, for dusting, about a handful
Instructions
- In a bowl, whisk together the cream cheese, eggs, lemon zest, granulated sugar, pudding mix and vanilla until smooth and thick. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl or a stand mixer, beat the eggs with the sugar and vanilla until thick and pale.
- While beating, gradually pour in the oil and milk.
- Add the yogurt, ground poppy seeds and baking powder to the beaten eggs.
- Finally, stir in the sifted flour a little at a time to make a fairly loose but smooth batter.
- Line a 16×10-inch (40×25 cm) rimmed baking sheet with parchment paper and spread the poppy seed batter evenly over it.
- Spoon the cheese mixture over the batter in small mounds, spacing them evenly across the surface.
- Gently press the drained mandarin oranges into the cheese mounds and into the gaps between them.
- Bake in the preheated oven for about 40–45 minutes.
- Let the cake cool completely in the pan. Before serving, dust it generously with powdered sugar and cut it into even squares.
Video Recipe
Tips and Storage
- Beat the cheese mixture only until the ingredients are combined. If you whip in too much air, it can puff up and crack during baking.
- Drain the mandarin oranges very well in a sieve so that excess juice does not make the batter underneath soggy.
- This cake tastes best the next day, when the flavors have blended and the batter has turned fully tender thanks to the yogurt and poppy seeds.
Variations
- You can replace the mandarin oranges with well-drained canned sour cherries or with peaches cut into small pieces.
- If you do not have cream cheese, a regular full-fat spreadable farmer’s cheese works too, but make sure it is not too watery.
Frequently Asked Questions (FAQ)
Can I bake the cake in a smaller pan?
Yes, but the cake will be taller and may need a little longer in the oven. For this amount of ingredients we recommend a standard deep baking sheet.
Why does the cheese filling contain pudding mix?
The pudding mix acts as a stabilizer. It helps the cheese mounds keep their shape during baking and slicing instead of spreading.
Can I freeze the cake after baking?
Yes, you can freeze the cooled, cut pieces in an airtight container. Let them thaw slowly at room temperature before serving.
The recipe is based on a version by Elizan’s Kitchen, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
RATE THIS RECIPE
