Poppy seed and strawberry cake with cream cheese and greek yogurt frosting

After a week of cold and rain, we woke up on Sunday with perfect blue sky and sunshine. It was about freakin’ time, because the lack of real spring was making me feel depressed. I’m the person that thrives when temperatures are above 25°C, so Belgian weather is and always will be a struggle. But let’s focus on the good days and Sunday was one of those. It was a picture perfect day – woke up a bit later than normal, had a lazy morning with some good pastry for breakfast, went for a run to burn that pastry, had a healthy lunch, an afternoon bake sesh’ and “stuck-in-the-couch” evening, only a day at the beach would beat it. 

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Poppy seed cake with greek yogurt frosting and strawberries
Po mrzlem in deževnem tednu, nas je nedelja prebudila s soncem in jasnim, modrim nebom – končno. Pomanjkanje “prave” pomladi me dela depresivno. Jaz sem oseba, ki najbolje uspeva pri temperaturi nad 25°C, kar pomeni, da je in bo zame belgijsko vreme vedno problem. Ampak dajmo se osredotočit na dobre dneve in nedelja je bila en od teh. Bil je popoln dan – zbudila sem se malce pozneje kot ponavadi, imela sproščeno jutro, ki se je začelo z dobrim zajtrkom, šla sem teč, da sem porabila ta dober zajtrk, imela zdravo kosilo, popoldansko pekarijo in večer, ko se s kavča premakneš le zato, ker moraš zadovoljit kakšno od svojih fizioloških potreb, le dan na plaži bi premagal ta dan na lestvici popolnosti. 

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So let’s get to the point – the outcome of my baking afternoon, which for the record, happens waaaay too infrequently lately. I had no plan of what am I going to bake so I went to scan one of my recipe books for inspiration. I was scanning through it when I saw a lemon poppy seed cake. I remembered I had some poppy seed on hand so I decided to do just that, but since I don’t like lemon flavoured desserts (apart from ice cream!) I just made a poppy pound cake. To add another layer of flavour I substituted a third of the flour for almond flour. It came out just as I wanted it. 

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No, preidimo k bistvu – rezultatu mojega sladkega, popoldanskega ustvarjanja, ki se zadnje čase ne dogaja dovolj pogosto. Nisem imela posebnega načrta, vedela sem le, da bi rada nekaj spekla zato sem prelistala eno od mnogih kuharskih knjig na moji polici, da bi našla kaksno idejo. Mojo pozornost je pritegnila limonina torta z makovimi semeni. Spomnila sem se, da imam nekaj makovih semen na zalogi in odločila sem se, da bom naredila nekaj z njimi. Ker ne maram limoninih sladic (razen sladoleda!) sem naredila biskvit z makom, ker pa sem želela, da je vse skupaj bolj zanimivo, sem tretjino moke zamenjala za mandljevo. Končni rezultat je bil točno to, kar sem si želela. 

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Since pound cake alone is a bit boring (just my opinion) and sometimes too sweet I decided to add some tang to the mix with greek yogurt and cream cheese frosting. I also had some strawberries in the fridge and added those on top as well (everything is good with strawberries). The final result was even better than I thought it would be. The fresh frosting with sweet strawberries was a perfect contrast to the moist and heavier cake. It’s a perfect spring dessert and I love that it looks simple and pretty. And of course it tastes good as well. 

Enjoy the goodies!

Poppy seed and strawberry cake with greek yogurt and cream cheese frosting
Serves 10
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Prep Time
50 min
Cook Time
40 min
Prep Time
50 min
Cook Time
40 min
Cake
  1. 1 cup (250 ml) milk
  2. ½ cup (75 g) poppy seeds
  3. 1⅓ cup (200 g) all purpose flour
  4. 1 cup (100 g) almond flour
  5. 2 ½ tsp baking powder
  6. ¼ tsp salt
  7. ¾ cup (180 g) softened unsalted butter
  8. 1½ cup (300 g) sugar
  9. 2 tsp vanilla extract
  10. 3 large ehh whites
Frosting
  1. 200 g cream cheese (I used light)
  2. 200 g greek yogurt (full fat)
  3. ½ cup confectioners’ sugar
  4. 2 tsp vanilla extract
  5. Juice from ½ small lemon
Strawberries
  1. 1½ cup strawberries, sliced
  2. 1 tbsp sugar
  3. Juice from ½ small lemon
Cake
  1. In a small skillet bring milk to a boil.
  2. Stir in the poppy seeds and set aside to cool.
  3. Preheat the oven to 250°F/180°C.
  4. Butter two 8-inch/20-cm round springform cake pans.
  5. Combine the flour, almond flour, salt and baking powder in a bowl.
  6. In a separate bowl beat the butter and 1 ¼ cups/250 g sugar until pale and creamy.
  7. Add the vanilla extract.
  8. Set the mixer on low speed and mix in the dry ingredients and milk and poppy seed mixture (do not overmix!).
  9. In a separate bowl beat the egg whites on high speed until stiff add the remaining sugar and beat until glossy.
  10. With a rubber spatula fold the beaten egg whites in the remaining cake batter.
  11. Divide the batter between two pans and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool the cakes in the pans for 10 min and then turn on the racks to cool completely.
Frosting
  1. Beat all the ingredients into a smooth cream.
  2. Store in fridge until needed.
Strawberries
  1. Mix the sliced strawberries with the sugar and lemon juice and let stand for 10 min.
Assembly
  1. Spread half of the frosting on one cake.
  2. Spread half of the sliced strawberries over the frosting.
  3. Cover with the other cake.
  4. Spread the remaining frosting on top and finish up with placing the remaining strawberries on top.
Notes
  1. The "frosting" will not be firm. This is because no butter is added to make it firm. It will firm up a little in the fridge.
Oh the Goodies http://ohthegoodies.com/
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Ker je biskvit sam precej dolgočasen (moje osebno mnenje) in včasih presladek, sem vse skupaj naredila bolj okusno s kremo iz grškega jogurta in kremnega sirčka. V hladilniku sem imela tudi nekaj jagod in te so bile ravno prava “češnja na vrhu torte”. Torta je bila boljša kot sem si predstavljala, da bo. Sveža krema s sladkimi jagodami je bila odličen kontrast bogatemu biskvitu. To je popolna spomladanska sladica in všeč mi je, da izgleda preprosto a kljub temu lepo. In kar je najbolj pomembno – zelo je okusna!

Uživajte v dobrotah!

Makova torta z jagodami in kremo iz grškega jogurta in kremnega sira
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Prep Time
50 min
Cook Time
40 min
Prep Time
50 min
Cook Time
40 min
Biskvit
  1. 250 ml mleka
  2. 75 g makovih semen
  3. 200 g bele moke
  4. 100 g mandljeve moke
  5. 2 ½ čajni žlički pecilnega praška
  6. ¼ čajne žlicke soli
  7. 180 g zmehčanega masla
  8. 300 g sladkorja
  9. 2 čajni zlicki vanilijevega ekstrakta
  10. 3 veliki beljaki
  11. Krema
  12. 200 g kremnega sira (jaz sem uporabila “light” verzijo)
  13. 200 g polnomastnega grškega jogurta
  14. 100 g sladkorja v prahu
  15. 2 čajni žlički vanilijevega ekstrakta
  16. Sok polovice majhne limone
Jagode
  1. 1½ lonček narezanih jagod
  2. 1 žlica sladkorja
  3. Sok polovice majhne limone
Biskvit
  1. V manjši posodi zavremo mleko.
  2. Vmešamo makova semena in postavimo na stran, da se ohladi.
  3. Pečico segrejemo na 180°C.
  4. Namastimo dva okrogla modela za torte premera 20 cm.
  5. V posodi zmešamo moko, mandljevo moko, sol in pecilni prašek.
  6. V drugi posodi z električnim mešalnikom zmešamo maslo in 250 g sladkorja v kremasto zmes.
  7. Dodamo vanilijev ekstrakt in zmešamo.
  8. Počasi vmešamo suhe sestavine in mešanico mleka in makovih semen (pazimo, da ne mešamo preveč, le toliko, da se vse sestavine združijo).
  9. V drugi posodi stepemo beljake v čvrst sneg, dodamo preostali sladkor, da dobimo svilnati meringue.
  10. S silikonsko spatulo nežno vmešamo beljake v preostalo testo.
  11. Testo razdelimo med dva modela in pečemo 40 min, oziroma dokler zobotrebec vstavljen v sredino ne pride ven čist.
  12. Biskvit hladimo 10 min v modelu in ga nato prevrnemo na rešetko in ohladimo do konca.
Krema
  1. Vse sestavine zmešamo v gladko kremo.
  2. Kremo do uporabe shranimo v hladilniku.
Jagode
  1. Narezane jagode zmešamo z žlico sladkorja in sokom limone ter pustimo 10 min.
  2. Sestava
  3. Polovico kreme namažemo na enega od biskvitov.
  4. Po kremi razporedimo polovico jagod.
  5. Pokrijemo z drugim biskvitom in po vrhu premažemo ostalo kremo in prekrijemo s preostalimi jagodami.
Notes
  1. Krema bo precej tekoča. Je malce nadležno med pripravo, a bo postala bolj čvrsta v hladilniku.
Oh the Goodies http://ohthegoodies.com/
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