Nutty Poppy Seed Torte with Creamy Mocha Frosting Recipe
Nutty Poppy Seed Torte with Creamy Mocha Frosting Recipe photo by Taste of Home

Nutty Poppy Seed Torte with Creamy Mocha Frosting Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + standing Bake: 15 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 15 min. + cooling
MAKES: 10-12 servings

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

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.

Directions

  1. In a small bowl, combine milk and poppy seeds; let stand for 1 hour.
  2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture, beating well after each addition.
  3. 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.
  4. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
  5. For filling, in a small heavy saucepan, combine 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.
  6. For frosting, in a small bowl, beat butter, confectioners' sugar and cocoa until fluffy. Add coffee, 1 tablespoon at a time, until mixture achieves spreading consistency.
  7. 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.
Originally published as Poppy Seed Torte in Taste of Home August/September 2006, p35

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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