|Nutrition Facts (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 tablespoons/200 g butter (cold, salted)
- 2 cups/250 g flour
- 1/2 cup/100 g sugar
- 4 tablespoons zest (orange)
- 2 egg yolks (whisked with 2 tablespoons 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 teaspoon vanilla extract
- 1 cup/150 g poppy seeds (ground)
- 2 tablespoons butter
- Sour Cream Topping:
- 4 egg whites
- 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
- Several drops of lemon extract or vanilla, to taste
Make the Crust
Gather crust ingredients.
Cut butter into flour, sugar, and orange zest until pea-sized crumbs form.
Quickly mix in the egg yolk-water mixture and form a smooth ball, without kneading too much.
Wrap in plastic wrap and chill for one hour.
Make the Filling
Gather filling ingredients.
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. Set aside to reach room temperature.
Make the Topping
Gather the ingredients.
Beat egg whites until stiff peaks form. Set aside.
Mix remaining sour cream topping ingredients together until smooth.
Fold in half of the beaten egg whites to the sour cream mixture.
Fold the remaining egg whites into the cooled poppy seed mixture.
Assemble the Cake
Gather all prepared ingredients.
Divide dough in half.
Roll one half of the dough out into an 11-inch circle and cut to fit the bottom of 11-inch springform pan.
Place dough into bottom of spring form pan.
Roll out one quarter of the dough (half of the remaining half of dough) into a rope and then flatten into a 1 or 1 1/2 inch rim.
Press around the bottom edge of the springform and attach to the other dough with a little water.
Repeat with final quarter of dough, pressing into sides of pan and attaching together with a bit of water as needed.
Trim crust evenly for a nice presentation.
Fill crust with poppy seed filling and then top with sour cream filling.
Bake at 350 F for 50 to 60 minutes or until cake is browned and firmly set.