Chocolate Poppyseed Cake

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Remember when I was saying I was not a poppyseed fan? Well, not much has changed…
Why am I adding a recipe of a cake which is one big poppyseed? Why am I adding such a recipe then?
Gosh, how to find any logic in it? Let’s say, it seems to me that even people who are not fond of that kind of cakes will be appealed to this particular one! How come? No idea! But I’m the best example here :)
The cake is heavy, wet and you don’t need much of it to feel full :)
Therefore, if you are a person trying to experiment with poppyseed or you’re trying to “force” yourself to like poppyseed cakes, really really really check this recipe out. It may turn out to be a good decision :)

And about poppyseed itself. I’ve used… ground poppyseed for the first time in my life and in my baking… And not for the last time for sure :) I know, I know, traditionalists will kill me but it is so so convenient. With no disastrous effect on the taste :) I do recommend, I do:)

Ingredients (form 24cm):

  • 500g poppyseed
  • 100g butter, room temperature
  • 1/2 cup brown sugar
  • 3/4 cup honey
  • 50g dried cranberry
  • 100g walnuts
  • 50g kandyzowanej skórki pomarańczowej
  • 5 eggs
  • 100g dark chocolate
  • 1 tsp almond aroma
  • 2 Tbs ground almond

Line the bottom of the form with bakery paper.

Blanch poppyseed (pour it with a boiling water till it’s fully covered).
Strain completely.
Leave aside for cooling.

Chop the walnuts.

Ground the chocolate.

Mix the butter with brown sugar till incorporated.
Start adding yolks, one by one, mixing after each adding.
Add the rest of the ingredients (except for whites) and stir it all thoroughly.

Whip the whites and stir the foam in gently.

Place the mass into the form.

Bake at 175°C for about 40-50 minutes (I baked for 50 minutes, just to be sure :))

Once it’s baked, chill.
Glaze :)


  • 100g dark chocolate
  • 80ml heavy cream
  • 1 tsp honey

Heat up the cream till the boiling moment.
Take off the heat and add chopped chocolate and honey.
Leave for a moment.
Then stir it till you get a smooth chocolate mass :)


The original recipe you’ll find here :)

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