Poppy Seeds Cake with White Chocolate

From the culinary standpoint this is a very interesting cake – an impressive list of ingredients; it isn’t always clear why all of them are necessary but the result is absolutely astonishing – a soft, fragrant cake with a very rich flavor: white chocolate and poppy as a base, citrus background notes …




40 g. butter
2 tablespoons vegetable oil
90 g. brown sugar,
90 gr. “Demerara” sugar
1 tbsp honey
Zest of one lemon
1/4 tsp vanilla essence
1 egg
1 egg yolk
70 g. poppy seeds (ground)
90 gr. flour
5 g. (1/2 bag) baking powder
60 oz. white chocolate, finely chopped
100 grams. sour cream
50 grams of apple puree and some rum


40 gr. white chocolate
20 gr. butter
A bit of lemon zest


Pre-heat the oven to 160C.

Mix butter, vegetable oil, sugar, honey, lemon zest and vanilla essence. Using blender “beat” it into a light cream. Then add the egg and blend further until a uniform mass is obtained. Then add the additional yolk, and again, “beat” into a uniform mass.

Sift in the flour with the baking powder, add poppy seeds and mix (manually, not using the blender). Add the remaining ingredients (chocolate, rum, sour cream and apple puree) and again mix into a uniform mass.

Using a baking form for English cakes, bake for 40-45 minutes.

Glazing – melt chocolate and butter together on a steam (using bain-marie construction) add the zest, mix and chill slightly. Pour on the cake (when its slightly chilled as well) and let the mass solidify.

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Wine Marmalade

Very fragrant and unusual marmalade. You’d never guess the main ingredient, as there are no traces of alcohol whatsoever in the resulting product. Done practically within minutes and doesn’t require any usual hard marmalade-making work. One important boundary that can’t be crossed – pectin is an absolute must.

The original recipe was using grape juice with a small comment that using wine is also an option. This has triggered my curiosity and this marmalade was created as a side for a pate.


In order to achieve this attractive pink color I took some figs and blanched them in dry white wine. Then I took the figs out (to prepare a cake) and used the resulting colored wine for the marmalade.


250 ml. dry white wine
200+50 gr. sugar
30 ml. lemon juice
1.5 tbsp. pectin
3 cloves (optionally)


Start with mixing 50 grams of sugar with pectin. Then bring the wine and the remaining 200 grams of sugar to boiling in a small pan. First add the lemon juice, bring to boiling again and then stir in the sugar-pectin mixture. After quick stir turn off the heat and let it chill. Actually, that’s all – the mixture will become a marmalade when it cools down. If you are looking for a more liquid result use less pectin.

Important note: if you happen to stir in the pectin without pre-mixing it with sugar, it will create lumps that you won’t be able to dissolve. Sugar helps it dissolve uniformly. Stirring in using a whisk contributes to the same cause – a uniform substance. 


 Try this marmalade with one of the below cakes:

5554693579_b599123f1f    5066279021_4d01ff0a32

Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..