Poppy seeds are very traditional Purim ingredient. They’re used in a variety of ways, including classic poppy seed (known as “mon”) hamantaschen, Persian nan-e berenji cookies, poppy seed noodles and poppy seed challah. In Israel, you can find different types of poppy seed cakes year-round, but especially around Purim. Poppy seed pastries are very popular in Eastern Europe and Israel.
This cake is Hungarian. The chocolate ganache on top adds a lot of flavor, but the cake is wonderful even without it.
Poppy seeds are available in bulk online and at most Eastern European and Middle Eastern supermarkets. Alternatively, you can buy a few jars of poppy seeds from the spice rack at any chain supermarket.
Notes:
- To achieve the rich texture of the cooked poppy seed, the seeds need to be ground. The way to do it is with either an electric coffee grinder or with a blender, preferably a powerful one, such as Vitamix. As you grind the poppy seed they will become darker in color and will resemble almond flour in texture. Grind the poppy seed close to when you’re ready to cook with it, as it becomes rancid pretty quickly, especially when ground. If you have to grind in advance, keep it in a sealed container in the freezer until you’re ready to use.
- Store this cake in the refrigerator. Take it out of the fridge at least 30 minutes before you serve.
Hungarian Poppy Seed and Chocolate Ganache Cake
This Hungarian poppy seed cake is luxurious, and perfect for Purim.
- Total Time: 1 hour
- Yield: Serves 12-16
Ingredients
For the cake batter:
- 4 large eggs, at room temperature
- 1¼ cups granulated sugar
- 2 oz (7 Tbsp) flour
- 1 tsp baking powder
- 14 Tbsp unsalted butter, at room temperature
- 6 oz apple sauce
- 7 oz finely ground poppy seeds (see Note)
For the chocolate ganache (optional):
- 4 oz bittersweet chocolate
- pinch of salt
- ⅓ cup heavy cream
Instructions
- Preheat oven to 325°F. Butter and flour a 9-inch springform pan.
- In the bowl of a mixer, beat the eggs and sugar for 10 minutes. In the meantime, mix the flour and the baking powder in a small bowl.
- Lower the speed of the mixer, beat in the butter and apple sauce until blended. Blend in the flour mixture and poppy seeds.
- Pour the batter into the pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out with only crumbs. Let the cake cool completely.
- For the chocolate ganache, put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt just to a boil. Immediately pour over the chocolate. Wait for 1 minute, then stir until the chocolate melts and the mixture is smooth. Let cool to room temperature and spread over the cake.
Notes
- To achieve the rich texture of the cooked poppy seed, the seeds need to be ground. The way to do it is with either an electric coffee grinder or with a blender, preferably a powerful one, such as Vitamix. As you grind the poppy seed they will become darker in color and will resemble almond flour in texture. Grind the poppy seed close to when you’re ready to cook with it, as it becomes rancid pretty quickly, especially when ground. If you have to grind in advance, keep it in a sealed container in the freezer until you’re ready to use.
- Store this cake in the refrigerator. Take it out of the fridge at least 30 minutes before you serve.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking`
- Cuisine: Ashkenazi
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Flour, poppyseeds and applesauce amounts are given in ounces. Is this weight or volume?
Do you think that this cake could be made, substituting finely ground Walnuts for the Poppy Seeds? My Hungarian Grandmother made a Walnut Cake that resembled this cake in looks, and I used to love that Walnut cake. The only other thing that I’d change on this recipe would be to also add some grated Lemon Peel. Please let me know if you think that this recipe would work with the Ground Walnuts instead of Poppy Seeds. Thank you.
I made this following the recipie exactly. It was extraordinarily wet when I put it in the oven but I decided to trust the process. It came out as a brick of poppyseeds with a disgusting solidified floury egg base. Didn’t even try a bite. Are the measurements for the flour and poppyseeds flipped or something? It seems like wildly too much poppy seed relative to the amount of flour
Can you substitute gluten free flour? Or use almond flour?
We haven’t tested the cake with either of these substitutes but please let us know how it turns out if you try it.
I’m a baker and have modified many recipes to use a 1:1 gluten free flour mix. There isn’t a great deal of flour in this recipe and, although I haven’t yet tried it, feel pretty confident that it would work just fine. There really isn’t a lot of flour in this cake anyway. Don’t know about almond flour, though.
Anyway to make it Pareve? Could u sub something for the cream?
Yes we make it pareve by using margarine instead of butter, and using frozen defrosted Rich’s Whip for cream. Then I double the chocolate! 🙂
Coconut milk could be substituted for the cream
For the following ingredients, are you measuring in weight? And with the seeds are you measuring after grinding?
2 oz flour
6 oz apple sauce
7 oz finely ground poppy seeds (see Note)
4 oz bittersweet chocolate
Thanks!!
Can you use canned poppy seed?
Hi Judy. We have never tried this.
Is the flour amount correct? Seems minimal compared to the sugar and egg ratio.