Poppyseed Cake

With a fun quilt pattern, this poppyseed cake with a cheesecake topping really makes a statement. Not only does it look great, but it also tastes fabulous. This cake recipe offers a little variety and a wow flavour experience that you don’t want to miss out. Schmand is German sour cream with a much higher fat content than regular sour cream. No Schmand, no problem, use crème fraîche instead. If you're feeling adventurous, swapping some homemade eggnog for the buttermilk. I have baked this cake for a few times with different ingredients and temperatures, and the first time I prepared the batter with eggnog and baked at 190C/375F for 50 minutes for a more golden topping. The cake was very tender on first day, and became slightly dry on the 2nd day, but still very good. Other times all with buttermilk and baked at 180C/350 for 45 minutes until lightly browned and it stayed very tender and soft even after 3rd day.

Cheesecake Topping	Poppy Batter
35 Butter, softened 35 g Erythritol or caster sugar 1 Small egg 250 g Cream cheese 100 g Schmand (German sour cream) 1/3 tsp Pure vanilla powder 20 g Cornstarch	4 Medium eggs, at room temperature 100 g Erythritol (or caster sugar) 1 pinch Salt 100 g Butter, melted and cooled to room temperature 1 pacakge / 250 g Poppy fix (I used Dr. Oetker) ©angiesrecipes 250 g White spelt flour 2 tsp Baking powder 100 ml Buttermilk 1 tsp Icing sugar, to dust

For the cheesecake topping, cream together the butter and erythritol, then stir in an egg. Gradually stir in the cream cheese, Schmand, vanilla, and cornstarch until combined. Cover and chill while you prepare the batter.
For the cake batter, beat the eggs, erythritol and a pinch of salt for about 10 minutes until thick and creamy. Gradually mix in the melted butter, then fold in the poppy seed fix.
In the meantime, preheat the oven to 180C/350F. Line 26-28cm square springform pan with baking paper.
Mix and sift the spelt flour and baking powder. Add half of the flour mixture into the egg-butter mixture, then buttermilk, finally fold in the remaining flour mixture until you have a smooth batter. Pour the batter into the prepared baking pan and smooth it out.
Pour the chilled cream cheese topping into a piping bag with a nozzle (either plain round or star) and pipe on the top of cake batter in a lattice shape about 2-3cm apart. Alternatively, gently spread the topping on the top of the batter.
Bake in the middle of hot oven for 45 minutes until slightly golden brown or 50 minutes if you prefer it more browned and a toothpick inserted into the center comes out with just a few of crumbs attached and your kitchen smells heavenly.
Remove the cake and leave to cool for 10 minutes. Dust the cake with icing sugar and enjoy with some fresh fruit, or with some clotted cream and homemade jam if desired.

4 comments:

Tom 25/6/25 12:59: ...Angie, an other work of art!
DEZMOND 25/6/25 13:16: That looks very pretty with that net on top, very inviting.
I am jealous you have cherries, they are so expensive here that nobody is able to afford them LOL I think cherries will soon die out as a plant species given how sensitive they are to climate changes. I have not eaten them nor strawberries at all this year and I am afraid of the prices of peaches and melons when they arrive.
Christine 25/6/25 14:56: yummy
Granny Sue 25/6/25 15:59: Oh wow! That is beautiful, Angie!