Poppy Seed Torte Recipe

Poppy Seed Torte Recipe photo by Taste of Home

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Mom’s attractive two-layer poppy seed cake has a sweet, nutty filling and a creamy mocha frosting. It takes a little time to prepare, but everyone will agree that it’s worth the extra effort.—Emma Rea, Columbia, South Carolina

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Poppy Seed Torte Recipe

Prep: 15 min. + standing Bake: 15 min. + cooling

Yield: 10-12 Servings

15 30 45

Ingredients

2/3 cup milk
1/2 cup poppy seeds
1/2 cup butter, softened
1 cup sugar
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
FILLING:
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1 cup chopped walnuts
1 teaspoon vanilla extract
MOCHA FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons hot strong brewed coffee

Directions

In a small bowl, combine milk and poppy seeds; let stand for 1 hour. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture, beating well after each addition.
In another large bowl with clean beaters, beat egg whites until soft peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For filling, in a small heavy saucepan, combine the sugar, sour cream and egg yolks. Cook and stir over low heat just until mixture begins to simmer and reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; add nuts and vanilla. Transfer to a bowl; cover with plastic wrap and refrigerate until completely cooled.
For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add coffee, 1 tablespoon at a time, until mixture achieves spreading consistency.
Place one cake layer on serving plate; spread with filling. Top with second layer. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 slice) equals 608 calories, 27 g fat (12 g saturated fat), 103 mg cholesterol, 236 mg sodium, 86 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Poppy Seed Torte in Taste of Home August/September 2006, p35