How To make Poppy Seed Tante Cake
1 Vanilla bean
1/2 ts Salt
2/3 c Milk
1 1/2 Butter; softened
2/3 c Poppy seeds
1 1/4 c Sugar; superfine
1 2/3 c Cake flour
4 Egg whites; room temp
2 ts Baking powder
Cream cheese icing; * see no Slit the vanilla bean lengthwise and cut off the tips. In a small saucepan, scald milk w/ vanilla bean. In a small bowl, combine scalded milk, vanilla bean and poppy seeds. Let cool to room temp. Scrape the inside of the vanilla bean into the milk mixture and discard pod. Preheat oven to 325 degrees. Butter a 9x2 inch round cake pan. Sift the flour, baking powder and salt into a medium bowl. In large mixer bowl, beat the butter on high speed until light and fluffy (2 min). Gradually add 1 cup of the sugar and continue to beat until very light and creamy (about 5 min) Sift in 1/3 flour mixture; stir to combine. Beat in half of milk/poppy seed mixture. Repeat 2 more times with the remaining dry ingredients and milk. In a medium bowl, beat the egg whites on medium speed until frothy. Add a pinch of salt and continue beating until soft peaks form (2 min). Beat in the remaining 1/4 cup sugar, 1 tsp at a time, increasing the speed to high before adding the last 2 tsps. Beat until the meringue is stiff and shiny, about 1 minute. Fold 1/4 of meringue into cake batter. Fold in the remaining meringue. Scrape the batter into prepared pan and bake for 50 to 55 minutes or until wood pick inserted into the center comes out clean. Let cool for 10 minutes in pan. Remove from pan and let cool on a rack. * Use your favorite Cream Cheese frosting. This cake is WONDERFUL and almost pure white. The black poppy seeds add interest to the white cake. From The Best of Food and Wine. -----
How To make Poppy Seed Tante Cake's Videos
Gordon Ramsay Madeleines - The Perfect French Tea Cake Recipe!
Gordon Ramsay's Madeleines recipe Experience French patisserie's delicate and delightful flavors. These petite, shell-shaped tea cakes are a quintessential treat, perfect for pairing with your afternoon tea or coffee. Following Ramsay's approach, you'll learn how to create madeleines with a light, buttery texture and a hint of lemon zest that elevates the flavor. This Recipe is straightforward yet elegant, reflecting the simplicity and sophistication of French baking.
Ingredients:
2.65 oz unsalted butter, melted and cooled slightly, plus extra softened butter for greasing
2 tbsp plain flour for dusting
2.65 oz caster sugar
3 Whole eggs
2.65 oz self-raising flour
1½ tbsp poppy seeds
Finely grated zest of 2 lemons
Directions:
00:00 A perfect Madeleine should be light and fluffy and ideal for morning coffee.
00:12 Gently melt the butter as the first step and use a balloon whisk to get more air into the egg and sugar mix.
00:55 The egg and sugar mixture should be pale, creamy, and thick after thorough whisking.
01:22 Ramsay adds a twist to his Madeleines with poppy seeds for crunch and lemon for flavor.
02:04 Mix melted butter gently with a spatula into the aerated egg mixture to maintain its texture.
02:18 Allowing the Madeleine mix to rest before baking can increase the oven's temperature.
02:33 If you don't have Madeleine molds, Yorkshire pudding molds or espresso cups can be substitutes.
02:56 Lining the molds with butter and flour ensures the Madeleines won't stick and makes removal easy.
03:39 Pouring the mixture from a jug ensures even distribution in the molds.
04:05 Bake at 180 degrees Celsius without opening the oven door for at least 10 minutes.
Actual Recipe:
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Spelt Orange Poppy Seed Muffins
Spelt orange poppy seed muffins are not too sweet, zingy, moist and delicious. Not into spelt flour, this orange poppy seed muffin recipe is easily adaptable to add your choice of flour. This muffin recipe is a 'one bowl, quick mix, quick bake' ready in 35 minutes from start to finish. In my video, I used a combination of white spelt flour and wholegrain spelt to make them a little healthier. Feel free to make this muffin recipe with your favourite flour or what you hand in your cupboard. If you'd like to use self-raising flour (the UK and Aust.) please omit the baking powder.
These spelt orange poppy seed muffins are not only fluffy and moist on the first day but stay moist for a few days.
Takes = 15 minutes
Bakes = 20 minutes
Makes = 12
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???????????? Chapters
0:00 Intro How to make moist spelt orange poppy seed muffins
0:24 Step 1 whisk dry ingredients
1:12 Step 2 combine wet ingredients
1:56 Step 3 mix wet and dry together
2:15 Step 4 add poppy seeds and orange
3:46 Step 5 scoop and fill
5:04 Step 6 bake 20 mins
5:10 outro and taste test
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???????????? More spelt muffins recipes click here
Lemon Poppy Seed Muffins Spelt flour or buckwheat flour
Spelt Banana Muffins
Spelt Banana Muffins 2 ways
Spelt Carrot Cake Muffins
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???????????? Ingredients
White Spelt Flour (or your choice) – 100g (about 3/4 cup)
Wholegrain Spelt Flour (or your choice) – 100g (3/4 cup)
Baking powder – 2 tsp
Caster Sugar (or coconut sugar works well too) – 150g (3/4 cup)
Poppy Seeds – 40g (1/4 cup)
Oat Milk (or normal milk) – 60ml (1/4 cup)
Greek Yoghurt – 125g (1/2 cup)
Large Eggs beaten – 2
Cooled melted butter (or oil) – 90ml (1/3 cup + 2 tsp)
Orange juice (1/2 large orange approx.) – 60ml (1/4 cup)
Zest of one orange – approx. 3 tsp
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Full recipe here –
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Poppy Seed Mashed Potato Cake
This Polish Poppy Seed Mashed Potato Cake is so moist and delicious. Sweet but not too sweet . Using Mashed Potatoes in a cake is an Old Bakers Secret. During World War 11 sugar and butter were rationed out so people were forced to make do with what they had......there were plenty of potatoes available. People had to use their imaginations which resulted in some very inventive recipes. They say EVERYTHING OLD IS NEW AGAIN...the mashed potatoes keep the cake nice and moist. Give this cake a try. You won't be sorry.
It's delicious!
Recipe:
3/4 cup butter
2 cups sugar
4 eggs, well beaten
1 cup of unseasoned mashed potatoes
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup milk
1/2 cup white raisins
1/2 tsp. vanilla
1/4 cup ground poppy seeds - use 1/2 cup if you prefer more.
Grease your pans generously.
Bake at 350 degrees for 1 hour.
Makes 2 loaves
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Lemon Poppy Seed Loaf Cake | Sundaebake
Lemon Poppy Seed Loaf Cake
Recipe
175g butter
175g caster sugar
Zest of 2 lemons
3 eggs
250g self-raising flour
50g poppy seeds
4 tbsp natural yogurt
Cream cheese icing
100g cream cheese
1 tbsp caster sugar
2 tsp lemon juice
1 tbsp natural yogurt
1. Preheat the oven to 150°C. Line a loaf tin.
2. Whisk together the butter and sugar until light and creamy. Add in the eggs and lemon zest, mix well. Fold through the flour, poppy seeds and yogurt until well combined.
3. Pour into the prepared loaf tin and bake for 1 hour and 10 minutes. Cool
4. For the icing mix together the cream cheese, caster sugar, lemon juice and yogurt until light and creamy. Spread over the top of the cooled loaf cake.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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Jane Eyre's Seed Cake
How to make the seed cake that Ms. Temple serves to Jane Eyre and her closest friend at boarding school, Helen Burns! Charlotte Bronte makes the scene very special, as the other teachers are too mean to even give them extra slices of toast, but Ms. Temple brings out a whole seed cake wrapped in brown paper. They share an intimate moment in her schoolroom, with tea, and this is before Helen Burns becomes fatally sick.
INGREDIENTS
5 eggs (separated)
250g white sugar
150g self-rising cake flour
a small handful of caraway seeds
sugar for dusting
The recipe is also on my blog:
Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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Lemon & Poppy Seed Cake
Fantastic cake recipe to have with a coffee when friends come over and super simple and easy to make.
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Ingredients:
2 cups self raising flour
3/4 cup sugar
3/4 teaspoon salt
4 teaspoons poppy seeds
1 cup milk
2 eggs
1 teaspoon vanilla extract
Zest of one lemon
1/2 cup butter
For the glaze
1 cup icing/confectioner sugar
Juice of one lemon juice
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