Strawberry & Poppy Seed Cake

Monday, May 11, 2015

{serves 14-16}

What You Need
For The Cake
4 1/2 TBSP poppy seeds
21 TBS unsalted butter, melted
3 1/3 cup flour
2 TSP baking powder
6 eggs
2 1/3 cup sugar

For The Icing
3 cups heavy cream
2 TSP vanilla
2 cups strawberries, divided and sliced
1/2 cup raspberries

Directions
For The Cake
1. Preheat the oven to 350° and grease three 8-inch cake pans.
2. Roast the poppy seeds over medium heat until they give off an aroma. Set aside.
3. Add the eggs and sugar to a mixing bowl. Beat until fully combined and frothy. 
4. In a small bowl, sift together the flour and baking powder. Set aside.
5. Whisk the melted butter and vanilla into the egg mixture until combined.
6. Fold the flour mixture into the egg mixture and then stir in poppy seeds.
7. Divide the mixture between the three pans and bake for 25-30 minutes or until a tooth pick inserted in the middle comes out clean. 
8. Once cooked, set aside to cool in pan and then transfer to wire rack.

For The Icing
1. Whip together the heavy whipping cream and vanilla until stiff peaks form. 
2. Separate the frosting, into 1/3 and 2/3.
3. Add 3/4 cup strawberries to 2/3 frosting and whisk until the color starts to turn pink.

To Assemble The Cake
1. Place bottom layer on deserved serving dish. Top with 1/2 of the strawberry frosting, covering entire piece.
2. Place second layer on top and cover with remaining strawberry frosting, covering entire piece.
3. Place third layer on top and cover with plain frosting. Decorate top with remaining strawberry sand raspberries.
4. Sift powdered sugar over entire cake and enjoy!

The cake isn't super sweet so if you want to make it sweeter, add powdered sugar to frosting until you get desired sweetness.

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