A bit of stealing to make this cake.
You can find the sources at the end of the whole recipe :)
By the way, I’ve dreamt about birthday cakes at night… Beautiful, big, proportional, delicious and… all mine :)
Baking is a part of my soul now, so it seems… :)
I chose this cake because I was really curious of the combination of tastes (as usual :)).
Since ready-made ground poppyseed turned out to be really successful and comfortable to use, I thought I could use it again and experiment a bit with this cake :)
I realised it could be a bit risky too. From my observation, there are two kinds of people – those who adore poppyseed (as if they were addicted or something ;P), and those who can’t stand the taste of it… Hmm, nothing in between? :)
All in all, when it comes to baking, I try to follow “no risk, no fun” rule :)
When it comes to baking only… :)
Alright, coming back to the cake.
Thanks to poppyseed, it is really wet and heavy. I mean, sponge only. Because as surprising as it can be, the cream is light and creamy and defends itself quite nicely faced with heavy poppyseed!
Personally, I liked the combination of these tastes a lot! The cake is not too sweet and, that is why, it all works like a charm :)
Dorota’s suggestion was to combine poppyseed with oranges… Hmm… maybe I should make some orange curd and… :)
As for now, viva poppyssed, cherries and coffee!
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:)
Where is this recipe from..? Who knows ;D
I got it from Mum. Mum got it most probably from her friend and this friend got it from a friend’s friend ;P And so it goes :) But I hope you’ll agree that this kind of wandering recipes are simply the best! It’s like with Chinese whispers – you start with talking about a sponge cake and end up with triple cream birthday layer cake ;D Well, if everyone adds this and that to their recipes, the results may be surprising :)
To be honest, I’m not really a big fan of poppyseeds used in cakes.
But if I were to make a poppyseed cake, this one would be my choice. Why? It is checked, it is trusted, it is from Mum :)
One of the cakes I decide my mum to make… with no regrets :)