|Nutritional Guidelines (per serving)|
Responding to readers' inquiries, I have synthesized a poppy seed cake or "pie" from several recipes. This one has a cookie crust, poppy seed filling, and a baked, sour cream topping. All ingredients can be easily found in the US and the cake is completely made from scratch, no funny pouches of pre-made filling.
- 14 tbsp./200 g. butter (salted)
- 2 cups/250 g. flour
- 1/2 cup/100 g. sugar
- 4 tbsp. zest (orange)
- 2 egg yolks (whisked with 2 tbsp. water)
- Poppy Seed Filling:
- 2 cups/500 ml. milk
- 1/3 cup/50 g. farina (such as Cream of Wheat)
- 1/4 - 1/3 cup/50 g. sugar
- 1 tsp. vanilla extract
- 1 cup/150 g. poppy seeds (ground)
- 2 tbsp. butter
- 2 egg whites (stiffly beaten)
- Sour Cream Topping:
- 1 cup/250 ml. sour cream
- 1/2 cup/125 ml. cream (sweet)
- 1 1/2 tbsp./20 g. flour
- 1/3 cup/75 g. sugar
- 2 eggs (separated)
- Several drops of lemon extract or vanilla, to taste
Make the Crust
Cut butter into flour, sugar and orange zest until pea-sized crumbs form. Quickly mix in the egg yolks and form a smooth ball, without kneading too much. Wrap in plastic wrap and chill for 1 hour.
Make the Filling
Bring milk, sugar, and vanilla to a boil. Remove from heat, pour in farina, stirring constantly, then poppy seeds. Place back on heat and boil again, briefly. Remove from heat and let the mixture cool down.
When still warm, stir in butter until melted.
(Do not beat the egg whites until you are ready to fill the crust.)
Make the Topping
Beat all egg whites until stiff.
Mix all the sour cream topping ingredients together except the egg whites, until smooth. Fold in half the egg whites.
Fold the other 2 egg whites into the cooled poppy seed mixture.
Assemble the Cake
Roll out the crust.
Divide dough in half. Roll one-half out into an 11-inch circle, and cut to fit the bottom of 11-inch springform pan.
Roll out 1/4 of the dough into a rope and flatten into a 1 or 1 1/2 inch rim. Press around the edge of the springform and attach to the base with a little water or egg white. Continue with rest of dough. Trim crust evenly for a nice presentation.
Fill crust with poppy seed filling and then top with sour cream filling, making sure to cover to the edge of the crust seal.
Bake at 350°F for 50-60 minutes, or until cake is browned and firmly set.
Responding to a review on this cake from a reader, I checked my notes and did see that I made a mistake with the crust, I used sugar but left it out when I wrote the recipe. I since added it and thank the reader for pointing out this lapse. It is indeed supposed to be a "cookie crust".