It's been a while since I've been able to cook and post, sad how much time working takes up! So I apologize if you are overwhelmed with some food candy for the next few days as I try to catch up with what I've been cooking. I bought a one pound container of poppy seeds at my local supermarket, partially because they looked so pretty gray-blue, and partially because I love baked goods with them. They're pretty versatile, as they can be used in savory recipes (onion poppy rolls, anyone?) or sweet recipes like this lemon poppy cake. On a search for a unique plum/apple/walnut/poppy seed cake from the Austrian bakery, Demel, I came upon Smitten Kitchen's lemon poppy cake that she actually got from the Neue Galerie's Cafe Sabarsky. It isn't no ordinary lemon poppy pound cake, though there are two sticks of butter in it, but also 8, yes, 8 egg yolks plus one whole egg.
The result is a dense, rich, eggy cake, similar in taste to the sponge cupcakes in Chinese bakeries. And I just love how the poppy seeds create a speckled effect through the cake.
You can be sure to expect more recipes with poppy seeds from now on!
