If you’re Ukrainian there’s a good chance that you've been exposed to a lot of poppy seed stuff. And if not, welcome to the world of poppy seeds!
I grew up with with them because Baba always had something poppy seed on the table. Both my Dad and husband are pretty big fans of it while I, on the other hand, could take it or leave it for the majority of my life. That was until I made this Lemon Poppy Seed Torte Then I totally felt the poppy seed love... It's a traditional Ukrainian cake, that's elevated with a raspberry curd filling and white chocolate whipped cream frosting!
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I made this Ukrainian Poppy Seed cake for my poppy seed crazy husband's birthday and it was a huge hit. But even I couldn't get enough of it! It's easy to decorate, but looks elegant and is perfect for birthdays, Easter, Mother's Day or any special occasion!
Poppy seeds are popular in Ukrainian recipes because Ukrainians view them as a symbol of fertility and prosperity. This poppy seed torte is adapted from a very old skool Ukrainian recipe and it's a bit heavier in texture than the typical poppy seed stuff that most North Americans are used to. The honey in the recipe, which is very common in Ukrainian baking, gives it a distinct flavor and a rich, moist texture that pairs perfectly with light whipped cream and tart raspberry curd filling. It's just sooo much better than your coffee shop variety - there is really no comparison!
🥘 Ingredients
For this lemon poppy seed cake recipe, you'll need:
- poppy seeds
- white granulated sugar
- honey
- vegetable oil
- coffee - you can use any kind
- eggs
- flour
- baking soda
- baking powder
- fresh lemon juice
- salt
- unsalted butter
- raspberries - fresh or frozen
- lemon zest
- white chocolate whipped cream frosting (recipe in NOTES)
🔪 Instructions
Assembly:
- Trim cakes. Add about ¼ - ⅓ cup layer of white chocolate whipped cream frosting, then add ½ the raspberry curd filling.
- Repeat.
- Add final cake layer, then add remainder of whipped cream frosting.
- Garnish: Add fresh raspberries and lemon zest to top of cake. Gently toss poppy seeds at sides of cake until they stick.
*See recipe card for full directions
💭Top Tip
I use Wilton Cake Release (affiliate link) -it's one is one of my favorite products because my cakes never stick to the pan!
📖Variations & Substitutions
- Frosting - I use my 2 Ingredient White Chocolate Whipped Cream Frosting (Ganache) for this recipe, but you could use Whipped Cream Buttercream Frosting (with shortening), EASY Stabilized Whipped Cream Icing (with piping gel) or another frosting of your choice.
- Curd Filling - You could use a lemon curd or blueberry compote instead or simply use raspberry, strawberry or blueberry jam mixed with the frosting.
💭 Difference Between a Torte and a Cake
If you're wondering what the difference is between a cake and a torte, well, not much, really. A torte is a type of cake, so all tortes are cakes, but not all cakes are tortes. Tortes tend to be layered and a little 'fancier'. And they are often also denser than a typical cake. For all of those reasons, this cake is considered a torte. The density of a torte is similar to a pound cake. If you are interested, you can read more about the difference between cakes and tortes HERE.
🍽Equipment
You'll need an electric hand mixer and 3- 8 inch layer cake pans (affiliate link).
👪 Serving Size
This Poppy Seed Torte makes 12 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll need additional cake pans.
🌡️Storage
Store leftovers of this poppy seed torte in the fridge for up to 4 days in an airtight container. You can freeze this cake (unfilled and unfrosted) for up to 3 months. Defrost completely before frosting and serving.
So, if you are looking for a poppy seed torte recipe or a traditional Ukrainian cake with a modern twist, you'll love this one! Enjoy....
⭐ Reviews
Did you make this Ukrainian cake recipe? Please RATE THE RECIPE below!
📋Lemon Poppy seed Torte (with Raspberry Curd filling) Recipe
Equipment
Ingredients
Torte
- 1 cup poppy seeds
- 1 cup white granulated sugar
- 1 cup honey (melted/warmed and cooled)
- ¼ cup vegetable oil
- 1 cup coffee, cooled
- 6 whole eggs, beaten until thick
- 3 cups all purpose flour, unbleached
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon fresh lemon juice
- 1 lemon zest
- dash salt
Raspberry Curd Filling
- 4 tablespoon unsalted butter
- ½ pint fresh raspberries or ½ of a 12-oz. package frozen raspberries, thawed
- 3 large egg yolks
- ⅓ cup white granulated sugar
- pinch salt
- 1 ½ teaspoon fresh lemon juice
Garnish
- fresh raspberries,
- lemon peelings
White Chocolate Whipped Cream Icing
- White Chocolate Whipped Cream Frosting https://foodmeanderings.com/white-chocolate-whipped-cream-frosting-ganache/
Instructions
Cake
- Preheat oven to 300 degrees F/148 degrees C and grease 3 round 8 inch pans.
- In a large bowl, combine sugar, honey, vegetable oil, cold coffee, lemon juice and lemon zest.
- In a separate medium bowl, beat egg until thick (consistency of gravy) with an electric mixer on medium speed, then add to honey mixture and beat again for 2 minutes
- In a small bowl, combine flour, baking soda, baking powder, poppy seeds and salt together.
- Gradually add the flour poppy seed mixture to the egg mixture and stir thoroughly after each addition.
- Pour into 3 round 8-inch prepared pans. Fill pans ⅔ full and bake for 40- 50 minutes or until cake tester comes out clean.
- When cake is done, let cool 10 minutes before removing from pan and moving to wire racks.
Raspberry Curd Filling
- Melt butter in a small saucepan over medium heat.
- Add the raspberries, egg yolks, sugar and salt, and cook on a gentle boil, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes.
- Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
- Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
White chocolate Whipped cream frosting
- Make as per instructions in recipe in NOTES
Assembly
- Trim cakes
- Add about ¼ - ⅓ cup layer of white chocolate whipped cream frosting, then add ½ the raspberry curd filling.
- Repeat.
- Add final cake layer, then add remainder of whipped cream frosting.
Garnish
- Add fresh raspberries and grated lemon peel to top of cake
- Gently toss poppy seeds at sides of cake until they stick.
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