Honey Walnut Poppy Seed Cake
User Reviews
4.8
Honey Walnut Poppy Seed Cake
Description
The Honey Walnut Poppy Seed Cake batter begins with eggs beaten with sugar until voluminous, then honey is added. A lemon juice and baking soda mixture is folded in, which reacts to provide lift. Flour is carefully folded to avoid overmixing. The batter is split; one portion receives finely chopped walnuts, the other poppy seeds. Both are baked in separate 9-inch pans until a toothpick comes out clean.
After baking, each cake is sliced horizontally, yielding four layers. Sweetened whipping cream soaks each layer to keep it moist. The frosting mixes room-temperature cream cheese with dulce de leche, then incorporates very cold whipping cream whipped to stiff peaks. This frosting is spread between layers and over the cake, decorated with leftover cream.
This cake yields a complex flavor with honey sweetness, nutty crunch from walnuts, subtle poppy seed texture, and creamy, caramelish frosting. It suits special occasions or when a layered, moist cake is desired. The soaking of layers with cream adds extra moisture and richness.
Ingredients
Cake
- 6 egg
- 1 cup sugar
- 1 cup honey
- 2 tsp baking soda
- 1 tbsp lemon juice
- 2 1/2 cups flour
- 1/2 cup walnuts
- 1/2 cup poppy seeds
Soaking Cream
- 1 cup whipping cream
- 3 tbsp condensed milk
Cake Cream
- 16 oz cream cheese softened at room temperature
- 1 cn dulce de leche
- 2 cup whipping cream very cold
Instructions
- Beat eggs with sugar until the mixture triples in volume. Add honey and beat until combined.
- Into a small dish, combine lemon juice and baking soda. Fold into the egg, sugar, and honey mixture.
- Using a spatula, fold in flour in thirds. Make sure not to over mix.
- Chop walnuts into tiny pieces.
- Divide the dough into two equal parts. Stir poppy seeds into one part and walnuts into the other.
- Place batter in a 9-inch cake pans. Bake each cake at 350°F for 30 minutes, or until a toothpick comes out clean from the center.
- Slice each cake into two equal parts, creating four total layers. Combine whipping cream with condensed milk. Soak each layer with the sweetened cream and set them aside.
- Beat softened cream cheese with dulce de leche.
- Into the cream cheese and dulce de leche mixture, add ultra-cold whipping cream and continue beating until the cream reaches stiff peaks.
- Spread cream on top of each cake layer.
- Decorate the cake with remaining cream.
- Allow the cake to set in the refrigerator over night. Slice, serve, and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 123mg | 41% |
| Sodium | 233mg | 10% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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