German Poppy Seeds Cake Recipe
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For the Dough
250gr - Flour
115 gr - Butter
100 gr - Sugar
A pinch of Salt
For the Filling
750ml - Milk
250 gr - Cream Cheese
100 gr - Butter
150 gr - Sugar
150 gr - Poppy Seeds
150 gr - Semolina
10 ml - Vanilla Extract
1 - Egg
A pinch of Salt
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POPPY SEED cake - How to make most delicious Poppy Seed Cake
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Recipe:
-for dough
2 eggs
250 g. Flour
200 ml. Oil
400 ml. Milk
250 g. Sugar
400 g. Ground poppy seeds
10 g. baking powder
1 tablespoon vanilla extract
5 tablespoons apricot jam
-for glaze
200 g. chocolate
5 tablespoons oil
0:00 Start
0:18 Recipe
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Cheveux d'Ange by Amarià
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POPPY SEED cake - மிகவும் சுவையான கசகசா கேக் செய்வது எப்படி
గసగసాల కేక్ - అత్యంత రుచికరమైన గసగసాల కేక్ ఎలా తయారు చేయాలి
เค้กเมล็ดป๊อปปี้ - วิธีทำเค้กเมล็ดป๊อปปี้ที่อร่อยที่สุด
haşhaşlı kek - en lezzetli haşhaşlı kek nasıl yapılır
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Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
This cake is 100 years old | Fantastic poppy seeds cake
Hello, everyone. I love to make and to eat this cake so much. Hope you'll love it too????
Ingredients:
1)
lukewarm milk 200ml (1 glass)
fresh yeast 50g (1.7oz)
sugar 3 Tbsp
flour 550g (4 and 3/8 cups)
margarine 250g (1 cup+2Tbsp)
2 eggs
pinch of salt
2)
ground poppy seeds 600g (4 and 1/4 cups)
sugar 400g (2 cups)
hot milk 300ml (1 and 1/2 glasses)
2 yolks
Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network
Lemon is everywhere in Ina's recipe — in the cake, in the drizzle and in the glaze!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Poppy Seed Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 45 min (includes sitting and cooling times)
Active: 20 min
Yield: 10 to 12 servings
Ingredients
1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
For the glaze:
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice
Directions
Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
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Ina Garten's Lemon Poppy Seed Cake | Barefoot Contessa | Food Network