This poppyseed cake is everything you want in a spring dessert.
The influx of poppy seeds not only gives the cake layers a beautiful speckled appearance, but a slightly nutty flavor. A few slices of pineapple and thick layer of blackcurrant jam, a nd then comes the cream cheese frosting. Oh my gosh, it’s good, will make a perfect combination for any occasion, not only during the hilidays.
Poppyseed Ester Cake
A fluffy layer cake recipe brightened with delicious cream and blackcurrant jam, and poppy seeds, frosted with a sweet cream cheese frosting.
- 1 cup of sugar
- 5 eggs
- 5 tbsp of flour
- 1 tbsp of potato starch
- pinch of salt
- 1 tsp vanilla extract
- 1/2 cup poppyseeds
- 150 g blackberry jam
- 1 can of pinaple 9 rings
- 1 tsp baking powder
For the mascarpone cream frosting
- 500 ml double cream
- 3 tbsp icing sugar
- 200 g mascarpone chesse
To make the cake
Preheat oven to 160 C fan. Butter and lightly flour square pan 24cmx24cm or round 26cm. Line with parchment paper.
Using a stand or hand mixer, whisk together eggs with sugar, and vanilla extract until light and fluffy.
Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.
Slowly fold in the flour, until everything will be well combined.
Bake for 30 minutes.
Let cool in the pan for 10 to 15 minutes, then remove to wire rack to finish cooling.
Make the mascarpone cream frosting
Double cream with sugar whip on slow speed for a couple of minutes.
Add mascarpone and mix another 30 s.
Overmixing will result in a thicker frosting because the cream and mascarpone will be make a butter.
Assemble the Cake:
Place one layer of cake onto serving plate or cake stand and top with blackcurrant jam, then pineapple rings and mascarpone cheese frosting .
If desired, you can make 3 layers. I made 2. The second one was only topped with the frosting.
Store in refrigerator. Serve at room temperature