Cakes
Poppy Seed Cheesecake Sheet Cake: Yogurt-Moist Poppy Batter Topped With Cream Cheese Mounds and Mandarins
A moist poppy seed sheet cake with soft cream cheese mounds and mandarin oranges.
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.
- 1. 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.
- 2. Drain the mandarin oranges very well in a sieve so that excess juice does not make the batter underneath soggy.
- 3. 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.
- Store in the refrigerator for 3 to 4 days.