Poppyseed Cake
Ingredients1 cup poppy seeds
1 cup milk (full fat recommended) 2 tbsp honey 1/2 cup unsalted butter, room temperature 3/4 cup vegetable oil (canola or coconut work as well) 1 1/2 cups sugar 4 eggs separated, room temperature Zest from 1 orange 3 tbsp orange juice 1 1/2 tsp vanilla 1 cup Greek yogurt 2 1/2 cups flour 1 tsp baking soda 1 tsp salt |
MethodPreheat oven to 350˚ F. Grease a 9-10 inch Bundt cake pan (12 cup capacity) and set aside.
In a small saucepan, combine poppy seeds, milk, and honey. Stir until combined and bring to a boil over medium heat, stirring constantly. Let mixture boil for 1 minute, then remove from heat and let stand for 20 minutes or until lukewarm. Place the poppy seed mixture into a mixing bowl along with butter, oil and sugar. Beat on high until all ingredients are thoroughly mixed. Add egg yolks to the mixture and beat again on high. Add orange zest, orange juice, vanilla, and yogurt and beat until blended. Sift together flour, baking soda, and salt. Gradually combine dry and wet ingredients, beating together until well combined. Scrape the sides of the bowl to make sure all dry ingredients are fully incorporated. In a separate clean and dry mixing bowl, beat egg whites to stiff peaks. Gently fold the egg whites into the poppy seed batter. Pour the batter into the Bundt pan until the pan is 3⁄4 full or less. Do not fill beyond 3⁄4 or your cake might overflow during baking. Use a spatula to gently push the batter to the outside of the pan, pushing slightly up the walls. This will help to get rid of any air pockets that might interfere with the pretty details of the pan. Smooth the batter on the top so it is flat and even all the way around the pan. Bake for 55-65 minutes, or until the edges darken and pull away from the sides of the pan and the cake browns all the way across the surface. You should be able to insert a toothpick into the thickest part of the cake and have it come out clean. Let the cake cool for exactly 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake. If your cake sticks, use a plastic knife to carefully loosen the cake around the center tube and sides. Allow cake to cool completely. |