A speckled Poppy Seed Cake paired with a silky vanilla bean buttercream.
Well, thus far May has not started out with a bang. This week has been super irritating for a number of reasons, most of which I won’t bore you with. Lots of minor (and some major) annoyances have put me in a grumpy mood all week. Ugh. I’m hoping things turn around this weekend — it’s Ryan’s birthday, so there’s sure to be plenty of cake and other goodies to hopefully distract me from everything else that’s going wrong :p.
Ok, enough whining (for now). Today, I bring you my second post for The Cake Blog! I am happy to report this one was smooth sailing compared to my last cake. No major issues or disasters, which is a rarity when it comes to my baking.
This Poppy Seed cake is an homage to my childhood — holidays and special occasions almost always involved a yeast-based Poppy Seed cake roll for dessert or afternoon tea. My mom brought one out after Easter dinner this year, and it got me thinking about how to capture that flavour in the form of a cake.
I chose to let the poppy seed flavour stand on its own rather than pairing it with lemon, its usual partner in crime. I put poppy seeds into the cake itself, and added some poppy seed filling between each layer for a bit of an extra kick.
Pairing it with a classic vanilla bean swiss meringue buttercream really lets the poppy seed flavour stand out. If you don’t have vanilla bean paste, you can use regular vanilla and still get the same great flavour.
If you love poppy seed, you will love this Poppy Seed Cake! Head on over to The Cake Blog to check out the recipe!
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