Flourless Poppy Seed Cake Recipes

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FLOURLESS POPPY SEED CAKE



Flourless Poppy Seed Cake image

A moist and flavourful poppyseed cake with a chocolate ganache.

Provided by Natanja

Time 1h30m

Number Of Ingredients 13

200g butter, softened (7oz)
180g white sugar (1 cup)
6 large eggs, yolks seperated from the whites
1 teaspoon vanilla extract
200g poppy seeds (2 cups)
1/4 teaspoon salt
1/4 teaspoon cinnamon
100g ground hazelnuts or almonds (1 and 1/4 cup)
4 tablespoons rum
raspberry jam
100g dark chocolate (3.5oz)
250g milk chocolate (8.8oz)
120ml heavy cream (1/2 cup)

Steps:

  • Preheat oven to 200°C or 400°F and cover a cake pan with non-stick baking spray.
  • In a medium bowl beat the egg whites until stiff peaks form, put aside.
  • In a large bowl cream the butter, sugar, yolks and vanilla together for 2min.
  • Add in poppy seeds, salt, cinnamon, ground nuts and rum and continue mixing for another minute until everything is well combined.
  • Carefully fold the egg whites into the mixture with a wooden spoon.
  • Bake on lowest rack for 60min or until a toothpick inserted comes out clean.
  • Let cool in pan completely before removing. Loosen the edges with a knife and carefully remove the cake.
  • Trim the cake with a sharp bread knife to remove any dark spots and level it.
  • Cut it in half and fill with jam. Assemble and cover top and sides with jam to seal in any crumbs.
  • In a saucepan bring the heavy cream to a boil, stirring occasionally.
  • Remove from heat and add in the dark and milk chocolate, don't stir but let sit for 3 minutes.
  • Then stir until you have a smooth ganache.
  • Set your cake on an object slightly smaller than the cake itself.
  • Pour the ganache over the cake and spread it evenly with an angled spatula.
  • Let the rest of the ganache set for 2h at room temperature or until firm enough for piping.
  • Fill the ganache into a piping bag fitted with a Wiltion 2D (or tip of choice) and pipe any desired decorations.
  • Let it set until firm at room temperature.

POPPY SEED FLOURLESS CAKE



Poppy Seed Flourless Cake image

This is an unusual one layer cake. It can be used for Passover or as an intriguing dessert or coffee cake at any time. I got this from my friend Irene Lawrence, and artist who always knows exotic things.

Provided by Chef Elaine C.

Categories     Dessert

Time 1h45m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 7

1 1/2 cups poppy seeds
3 tablespoons potato starch or 1 teaspoon baking powder
6 eggs, separated, at room temperature
1 cup sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, melted and cooled
2 tablespoons sifted powdered sugar, for topping

Steps:

  • Grease 9" Springform pan and line bottom with parchment.
  • Preheat oven to 300 F.
  • Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.
  • Combine with potato starch in large bowl.
  • Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.
  • Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving.

Nutrition Facts : Calories 269.6, Fat 17.1, SaturatedFat 5.9, Cholesterol 123.6, Sodium 41, Carbohydrate 24.5, Fiber 1.9, Sugar 20.7, Protein 6.6

FLOURLESS POPPY SEED CHOCOLATE CAKE



Flourless Poppy Seed Chocolate Cake image

Here is another yummy gluten-free cake perfect for Valentine's Day and for anyone who loves poppy seeds and chocolate! It contains no white sugar or high-GI flour. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center. If you are concerned with blood sugar spikes, please substitute erythritol for coconut sugar and use sugar-free chocolate. The cake gets more moist if you wrap the cake and keep it at room temperature overnight.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 1h10m

Yield 1 7-inch cake, 6 serving(s)

Number Of Ingredients 12

1 1/4 cups poppy seeds
6 tablespoons unsalted butter
3 1/2 ounces dark chocolate (1 bar)
3 eggs, separated
2/3 cup coconut sugar
1 teaspoon almond extract or 1 teaspoon vanilla extract
1 cup almond meal (or almond slices ground in food processor)
1 tablespoon brandy (optional) or 1 tablespoon rum (optional)
1 pinch salt
powdered sugar, for dusting
unsweetened cocoa, for dusting (I didn't use it)
whipped cream, and (optional) or ice cream (optional)

Steps:

  • In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
  • Drain well using a coffee filter. Set aside.
  • In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
  • In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
  • Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
  • In another medium bowl, beat egg yolks and coconut sugar until smooth.
  • Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
  • Add poppy seeds and mix. Add almond meal and salt and mix.
  • Fold in the egg whites and mix until blended.
  • Bake for about 40 minutes. Cool and remove the cake from the pan.
  • Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
  • Infuse love and serve with whipped cream and/or ice cream if desired.

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