Poppy seed cake with lime icing
Poppy seed cake with lime peel and lime icing is a unique dessert that combines the traditional flavor of poppy seeds with a refreshing citrus note. A delicate cake with a moist consistency and a subtle lime aroma is a great choice for the holidays or afternoon coffee. Lime icing adds freshness and a beautiful, shiny finish to the baked product, and lime peel emphasizes its unique character. Our recipe for the best poppy seed cake uses dry poppy seeds, which provide an exceptional consistency and flavor. This cake is perfect for lovers of light desserts.
Poppy seed cake with lime recipe
Ingredients
Poppy seed cake
- 160 g wheat flour
- 4 large eggs
- 200 g butter
- 150 g powdered sugar
- 100 g dry unground poppy seeds
- 1 and 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- grated peel of 2 limes
Icing ingredients
- 1/2 cup powdered sugar
- 3 tablespoons lime juice
Instructions
Preparation of dough for poppy seed cake
In a small saucepan, melt the butter and sugar over low heat, stirring constantly until the ingredients are combined. Add the poppy seeds to the melted mixture and mix thoroughly so that the ingredients are evenly distributed. Remove the saucepan from the heat and set the mixture aside to cool, stirring occasionally to prevent lumps.
Separate the egg whites from the yolks and beat until stiff in a separate bowl. The mixture should be shiny and stable. Transfer the cooled poppy seed mixture to a larger bowl, add the yolks and mix at high speed for about 4 minutes, until the mixture becomes lighter and creamy. Then add the lime zest and vanilla extract and mix briefly to combine the ingredients.
In a separate bowl, mix flour and baking powder. Gradually add the dry mixture to the poppy seed mixture, mixing at low speed until a uniform, smooth dough is formed.
Finally, add the beaten egg whites to the mixture. Gently mix with a spatula, moving from the bottom to the top, so as not to lose the fluffiness of the mixture.
Grease a loaf pan thoroughly with soft butter, then sprinkle evenly with breadcrumbs to prevent the cake from sticking during baking. Shake off any excess breadcrumbs.
Transfer the finished dough to the prepared poppy seed cake tin, spreading it evenly and leveling the surface. Place the tin in the oven preheated to 190°C and bake on the top-bottom function for about 45 minutes. Set the tin on the lowest level of the oven so that the cake bakes evenly. After baking, check with a stick - if it comes out dry, the cake is ready. Cool in the tin before removing.
Preparing the icing
Add 2-3 tablespoons of freshly squeezed lime juice to the sifted sugar. The juice should be added gradually, one tablespoon at a time, to control the consistency of the icing. Mix everything with a kitchen whisk until a smooth and uniform mass is created. If the icing seems too thick, you can add a little more lime juice. If it is too thin, add a little powdered sugar.
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