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Cheese and Poppy Seed Cake
One of the best poppy seed cakes we've ever eaten. If you like poppy seeds you will love this cake.
- Makes 10-12 servings
- 2/3 cups (150 g ) butter
- 2 tbsp sugar
- 1/4 tsp cinnamon (optional)
- 1/4 tsp baking powder
- 12 tbsp flour
- Cheese Filling
- 10 oz (300 g) fresh cheese (cream cheese or ricotta cheese)
- 2 eggs
- 1 tbsp fresh lemon juice
- Finely grated zest of 1 lemon
- 4 tbsp sugar
- 1 tbsp corn starch
- 1 tbsp vanilla pudding powder
- 1 tsp vanilla extract
- Poppy seed Mixture
- 1/2 cup (125 ml) milk
- 2 tbsp sugar
- 80 g poppy seeds, grounded
- 1 egg
- 1 tbsp bread crumbs
- Preheat oven to 175C (350F).
- For the crust mix all ingredients in a food processor until crumbs are formed. Press 2/3 of the crumbs into bottom of a 10-inch (26) spring form pan (with a removable base) so that they stick together but not so much that it'll lose its crumby texture.
- For the cheese filling beat cheese, lemon juice and zest, vanilla extract, sugar, corn starch and pudding powder in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed.
- Bring the milk with the sugar to a boil. Pour it over the poppy seeds. Let the poppy seeds absorb all the milk. Add the egg and the breadcrumbs.
- Pour the cheese filling over the prepared crust forming 1 circle in the middle and 2 rings, one at the edge and one in the middle. Pour poppy seed mixture between the cheese rings. Sprinkle the rest of the crust crumbs on top.
- Bake for 40-45 minutes. Run a sharp knife completely around the inside edge of the pan. Let it cool at room temperature. Serve it or refrigerate overnight.
Nutrition facts 1 Serving - Calories:318, Fat:22.8 g, Saturated Fat:12.5 g, Unsaturated Fat:0.0 g, Carbohydrates:19.0 g, Sugar:10.2 g, Fiber:1.0 g, Protein:10.2 g, Cholesterol:101 mg, Calories from Fat 205, Sodium 253mg, Vitamin A 13%, Calcium 31%, Vitamin C 2%, Iron 8%, Nutrition Grade C-, Percent Daily Values are based on a 2,000 calorie diet.