June 13, 2012
I made this recipe a while back, one day while looking for a dessert to make for a potluck....I like poppy seed cake and since I still had poppy seed left in my freezer from Christmas time, (yes, it keeps really well in the freezer) and because I like to experiment, and play with ingredients...I baked a cake and made a buttery creamy filling... What turned out was a delightful, moist cake, hence the name, "Poppy Delight". If you like poppy seeds, you are probably going to like this cake.
Cut cake into small portions to serve a larger crowd.
1 tsp. cocoa
1-1/4 cup flour
2-1/2 tsp. baking powder
6 eggs, separated
1/2 cup sugar
4 tbsp. oil
1 tbsp. lemon juice
1/2 cup milk
3/4 cup finely grinded poppy seed
1 tbsp. lemon rind
5 tbsp. sugar
1/4 cup flour
1 cup milk
2 tbsp. lemon juice
1/2 cup butter, unsalted
1 tbsp. icing sugar
2 tbsp. poppy seeds, for toping, optional
Grease and flour a 9-inch x 13-inch baking pan; set aside.
Sift together cocoa, flour and baking powder: set aside.
Cream yolks and 1/4 cup sugar until creamy and light in color. Mix in oil, lemon juice and milk. Remove beaters and using a spatula, stir in poppy seed, lemon rind and flour.
Beat egg whites with the remaining 1/4 cup sugar until stiff. Fold into the batter.
Spread into the baking pan and bake at 350 F. for 15 minutes or until toothpick inserted in the center comes out clean.
Remove from oven and set aside to cool. Remove from pan unto a wire rack and cool completely.
For filling, in a small pot, whisk together the egg and sugar. Stir in flour and milk and mix until lump free. Place pot on the stove and cook on medium heat until bubbly and thickened, like a custard. Remove from heat and let cool for 10 minutes, then mix in lemon juice; cool completely.
I a large mixing bowl, cream butter and icing sugar until light and creamy. Add spoonful’s of the lemon cream to the butter and beat until all incorporated.
Cut cake into two to obtain 2 layers; place bottom layer back into the pan (or on a large tray) and spread bottom layer with the 2/3 of the filling. Top with the upper cake layer.
Spread the cake with the remaining filling or spoon some into a piping bag and use to ornate the cake slices. Sprinkle with poppy seeds, if you like.
Refrigerate until ready to serve.
Note: Best made the day before; remove from refrigerator 30 minutes before serving.
Makes: 12 servings (or 24 smaller servings)
Enjoy and Happy Baking!
Leia’s Culinary Treasures