I’m not going to be modest when I say that this is the most delicious and beautiful Christmas poppy seed cake I’ve ever eaten, am I…? 🙊🙉🙈🌲 But that’s the way it is, I’m so damn proud of this cake! That’s why I’m sharing this recipe with you today, which is so quick and easy that it couldn’t be simpler!👌I really hope that you’ll love my poppy seed cake too and bake it for Christmas this year… And I’m sure it will then become a firm favourite on your Christmas menu…. ❄☃❤
The poppy seed bundt cake is just perfect – soft, delicious and wonderful, and it enchants with its incredible aroma while it’s baking, when a beautiful scent wafts through the house…. And after baking – I don’t even know if it tastes or smells better…? 😋😍 I decorated the Christmas bundt cake with a thick layer of snow-white icing and candied cherries – this simple decoration goes wonderfully with the inside of the cake and I think the poppy seed bundt cake will be a beautiful, edible decoration for your Christmas table…. How would you rate this sweet pastry on a scale of 1 to 10?
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Poppy seed bundt cake (the best Christmas cake, the perfect, simple recipe)
Ingredients
1 Tasse = 250 ml
—INGREDIENTS FOR THE CAKE
5 eggs (whites and yolks separately)
1.25 cups sugar
200 g melted butter
1.5 teaspoons vanilla essence (or a few drops of vanilla or almond flavouring)
1.25 cups flour
1.75 teaspoons baking powder
pinch of salt
1 cup poppy seeds
.
—INGREDIENTS FOR THE ICING:
1 egg white (from a washed and scalded egg)
250 g icing sugar
2 teaspoons lemon juice
.
—ADDITIONAL FOR DECORATION:
candied cherries
Directions
- CAKE: Preheat the oven to 180 degrees C. Grease a tin with butter and sprinkle with breadcrumbs.
- Beat the egg yolks with the sugar until smooth and fluffy. Pour in the cooled butter and essence or flavouring and mix again. Add the sifted flour with the baking powder, mix until smooth.
- Whisk the egg whites with a pinch of salt to a stiff froth and stir into the mixture with a spatula – do this gently but thoroughly. It will be difficult to mix at first as the mixture is thick, but it will thin out slightly and blend nicely. Finally pour in the poppy seeds and mix everything briefly and well.
- Pour the batter into the tin. Bake the muffin tin for approx. 45-55 minutes until the cake comes out clean. Remove after baking and leave to cool completely.
- ICING: Note: Proportions may vary slightly depending on the size of the egg whites. You will need to “by eye” add more or less sugar or optionally add another egg white and more sugar. Beat the egg whites with a mixer with the sugar and lemon juice to a smooth icing. Pour the icing over the cooled cupcake and decorate with candied cherries. Leave for half an hour for the icing to set.
Ready! Enjoy!
