I have been debating whether to share this inherited family recipe for some time now... Grandma's Poppy Seed Cake. It is of Czech origin, as are many a thing poppy seed, (and not that I'm Czech) it has been passed down from my Grandma with its secret history to be kept off the pages of Haut Appétit. This cake has seen many a kitchen table in my family, not to mention the many variations by my aunts and mother... It is the staple baked good that binds our family generations through oral and culinary history. As my mother passed it down to me, I will so in turn to my blog family... I mean... Children! (Heh...)
Grandma's Poppy Seed Cake
1 1/2 cup sugar
4 large eggs
1/2 cup olive oil
300mL hazelnut milk
3 cup all purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
1 can (12.5 oz) Solo poppy seed pastry filling
200g dark chocolate (70%)
knob of butter (optional)
1/4 cup hazelnut milk
Preheat oven to 350F. Oil and lightly flour a bundt cake pan.
In a large bowl, beat the eggs until light and frothy. Beat in the sugar and oil.
In a separate bowl, sift the flour, salt, baking soda, and baking powder.
Alternating the flour mixture and the hazelnut milk in thirds, mix into the wet ingredients until all well incorporated. (Flour mixture to wet mixture, hazelnut milk to wet mixture, flour mixture to wet and so on...)
Finally add the poppy seed filling and combine.
Pour mixture into the bundt cake pan. Place in oven and bake for approx 1 hour, or until an inserted toothpick comes out clean.
Remove from oven and allow to cool before topping with icing.
For the icing:
Chop or break chocolate into pieces. In a heavy saucepan, on low heat melt the chocolate, and hazelnut milk, and knob of butter (optional), stirring occasionally. When smooth and like a thick chocolate liquid, pour over the bundt cake.