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a slice of lemon poppy seed cake with raspberry filling
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5 from 1 vote

📋Lemon Poppy seed Torte (with Raspberry Curd filling) Recipe

This Lemon Poppy Seed torte is a traditional Ukrainian cake filled with a tangy raspberry curd and a creamy white chocolate whipped cream frosting. It's easy to decorate, but looks elegant and is perfect for any special occasion!
Course Dessert
Cuisine Ukrainian
Keyword cake, lemon, poppy seed, torte, Ukrianian
Special Diet Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 428kcal
Author Terri Gilson

Equipment

  • mixer

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 teaspoon 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/
US Customary - Metric

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.

Notes

Expert Tips:
    • Warm the honey slightly before mixing: If your honey is thick or crystallized, warm it just until it's pourable (but not hot) to help it blend smoothly into the batter.
    • Use room temperature ingredients: For the best texture, ensure your eggs, butter, and lemon are at room temperature before starting. Cold ingredients can cause uneven mixing.
    • Don't overmix the batter: Once you add the flour and poppy seed mixture, mix just until combined. Overmixing can make the cake denser and tougher instead of tender.
    • Use freshly squeezed lemon juice: Bottled lemon juice won't give the same fresh, bright flavor — fresh juice and zest are key to that vibrant lemon taste.
    • Cool the cakes completely before assembling: Even slightly warm cakes will cause the whipped cream frosting to melt and slide. Make sure they are fully cooled to room temperature.
    • Strain the raspberry curd thoroughly: Press the curd firmly through the strainer to remove seeds and achieve a silky-smooth texture. This makes a big difference in the final cake!
    • Chill the frosting for easier spreading: After making the white chocolate whipped cream, refrigerate it for about 20–30 minutes if it's too soft. This will make assembling the cake much easier.
    • Use a serrated knife to trim cakes: A long, serrated knife makes it easier to level the tops of your cakes without tearing them.
    • Decorate just before serving: For the freshest look, add the fresh raspberries and lemon zest garnish right before serving, especially if storing the cake for more than a few hours.
    • Cut with a hot knife for cleaner slices: Dip a knife in hot water and wipe it dry between slices for bakery-style, clean cake cuts!
🌡️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.
***NOTE: This nutrition calculation is for the cake and filling only! Depending on the frosting/icing you use, you will have to calculate that separately. If you use the White Chocolate Whipped Cream frosting I recommend, I have the nutrition information included in that post
 

Nutrition

Serving: 1slice | Calories: 428kcal | Carbohydrates: 75g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 218mg | Potassium: 194mg | Fiber: 4g | Sugar: 47g | Vitamin A: 186IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 3mg
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