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 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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