|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This poppy seed cake or "pie" recipe is synthesized from several recipes. It 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 to 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 one 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
Mix all the sour cream topping ingredients together except the egg whites, until smooth.
Fold in half the egg whites.
Fold the other two 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 to 60 minutes or until cake is browned and firmly set.