Delicious poppy seed and walnut cake, with apricot jam and whipped cream: a heavenly dessert experience

Delicious poppy seed and walnut cake, with apricot jam and whipped cream: a heavenly dessert experience

This recipe guides you in creating a sumptuous poppy seed and walnut cake, elegantly covered in apricot jam and topped with a cloud of whipped cream. This cake combines the rich, nutty flavor of ground poppy seeds and walnuts with the sweet and tangy zest of apricot jam, creating a balance that is both tantalizing and comforting. The cake is baked to perfection and finished with a luxurious layer of whipped cream, making each slice a decadent treat.

Why you'll love it:

You'll love this cake for its rich texture and sophisticated blend of flavors. The combination of poppy seeds and walnuts provides a delicious crunch and earthiness, which perfectly complements the sweet and fruity layer of apricot jam. The whipped cream adds a light, airy finish that makes this cake irresistibly creamy. It's a perfect blend of texture and flavor in every bite!


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Perfect occasion:

This poppy seed and walnut cake is ideal for any gathering where you want to impress, whether it's a family gathering, a festive table or a cozy tea party with friends. It makes a splendid finale to a dinner or can be the star of a celebratory brunch. Its elegant appearance and exquisite taste make it ideal for special occasions or as a luxurious weekend treat.

Decorating Tips:

For an extra touch of elegance, decorate the top of the cake with a little crushed walnuts and a few poppy seeds after spreading the apricot jam. Consider adding some edible flowers or mint leaves to the whipped cream for a pop of color and a touch of freshness. If you're serving it during the holidays, a dusting of powdered sugar could mimic a festive snowy appearance, enhancing the visual appeal.

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  • 5 egg yolks
  • 120 grams of softened butter
  • 120 grams of sugar
  • 1 sachet of vanilla sugar
  • 100 grams of flour
  • 1/2 teaspoon baking powder
  • 120 grams of ground poppy seeds
  • 80 grams of peanuts
  • 5 egg whites beaten until stiff

replaces the word nice with empty spread:

  • Apricot or currant jam
  • 250 ml whipped cream


  1. Start by beating together the softened butter, sugar and vanilla sugar until light and fluffy.
  2. Gradually add the egg yolks to the butter mixture.
  3. Mix the flour, baking powder, peanuts and poppy seeds, then add these dry ingredients to the creamy mixture.
  4. Gently incorporate the egg whites, beaten until stiff, to keep the mixture fluffy.
  5. Pour the batter into a buttered and floured 26cm cake tin.
  6. Bake at 160 degrees Celsius (320 Fahrenheit) using your oven's upper and lower heat settings, for about 25 minutes. A toothpick inserted in the center should come out clean.
  7. Let the cake cool, then generously spread the apricot jam on top.
  8. Serve each slice with a dollop of whipped cream.
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