What you will need for this recipe:
Cake
- 5 free-range egg whites
- 5 free-range egg yolks
- A dash of salt
- 150g + 80g powdered sugar
- 180g margarine (plus a bit extra for greasing your cake tin)
- A bit of flour for dusting your cake tin
- 9g vanilla sugar
- 100g ground almonds
- 100g ground walnuts
- 200g ground poppy seeds
Glaze
- White Chocolate glaze
Pink Icing for the little hearts
- 100g icing sugar
- 50g margarine
- ½ tsp vanilla extract
- Red food colouring
Baking utensils
- A heart-shaped cake tin with a diameter of about 21cm
- A stand mixer or a hand mixer
- A piping bag and a small nozzle
- Optional: A skewer or a toothpick for checking if your cake is ready
Timings and quantity:
1 hour work time
About 35 minutes baking time
Makes 8–10 portions
This is what you will need to do:
1. Preheat your oven to 180 degrees Celsius, top and bottom heat.
2. Grease your tin with margarine and then dust with flour so that your batter won’t stick to the tin. Make sure that the margarine and flour are in all nooks and corners of your tin.
3. Whisk the egg whites together with the salt until stiff.
4. Very slowly add in the 150g of powdered sugar. Set aside.
5. In another bowl whisk together your margarine, the 80g of powdered sugar and the vanilla sugar.
6. Add one egg yolk at a time whilst continuing to whisk.
7. Add the ground almonds, walnuts and poppy seeds until everything is well combined.
8. Lastly, fold in your egg white mixture.
9. Fill your batter into your cake tin and spread out evenly.
10. Put the cake tin on a wire rack in the middle of the oven. If you don’t have a spot exactly in the middle, then opt for one a little lower than midlevel.
11. Bake for about 35 minutes, depending on your oven.
12. Tip: You can check if your cake is ready by poking a skewer or toothpick into your cake. If the skewer or toothpick comes out clean or with just a few crumbs, your cake should be ready.
13. Let the cake cool down in the tin, then carefully remove from the tin and let it cool off completely.
14. When your cake is completely cooled off, glaze it with the white chocolate glaze.
15. Let the glaze set.
16. In the meantime, you can start making your icing:
17. Whisk your margarine until soft and creamy.
18. Gradually add your icing sugar.
19. Add the vanilla extract.
20. Continue whisking until the ingredients are fully combined.
21. Lastly, add the red food colouring. Start with a little bit, mix it, and gradually add more until you have a pink to your liking.
22. Fill your pink icing into your piping bag and pipe little hearts on top of your cake.
23. Enjoy your Valentine’s Day Poppy Seed Cake!
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