Juicy, easy and delicious – these three characteristics distinguish this Yogurt Poppy Seed Cake. Delicately melting chocolate, aromatic poppy seeds and deliciously fruity red currants are the flavouring ingredients of this juicy and rich cake.

Yogurt Poppy Seed Cake

Juicy, easy and delicious - these three characteristics distinguish this Yogurt Poppy Seed Cake. Delicately melting chocolate, aromatic poppy seeds and deliciously fruity red currants are the flavouring ingredients of this juicy and rich cake.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Servings: 12 pieces, 1 cake
Author: Maria Haydn

Ingredients

  • 180 g flour all purpose
  • 130 g poppyseed ground
  • 1 tsp baking powder
  • 1 pinch salt
  • 180 g confectioners sugar
  • 1 tbs vanilla sugar
  • 1 tsp cinnamon
  • 5 ml golden rum optional
  • 4 eggs
  • 125 g vegetable oil flavorless
  • 250 g yogurt plain
  • 150 g red currants
  • 100 g chocolate dark, chopped
  • 1 tbs lemon zest freshly grated

Instructions

  • Position a rack in the center of the oven and preheat to 200Β° Celsius (390 degrees Fahrenheit). After 10 minutes reduce the temperature to 180Β° C (350 degrees Fahrenheit).
  • Lightly butter your baking pan (tube pan) and dust with flour or bread crumbs, tap out the excess.
  • Sift the flour with the baking powder, add poppyseed and mix until combined. Add chopped chocolate and mix again.
  • Put confectioners sugar, eggs and salt, vanilla sugar and cinnamon in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale in colour and doubled in volume, about 8 minutes. Add golden rum (optional) and mix until incorporated.
  • Slowly add vegetable oil and beat carefully for about 30 seconds until combined.
  • Gently fold in the dry ingredients - flour and ground poppy seed - and the yoghurt in stages until there are no longer any lumps. Mix only until combined. Carefully fold in the red currants.
  • Scrape the batter into the prepared pan. Place in the oven and bake for 10 minutes at 200Β° Celsius (390 degrees Fahrenheit). After 10 minutes reduce the temperature to 180Β° C (350 degrees Fahrenheit) and bake for 40 minutes.
  • The cake is done when it has browned slightly and a cake tester comes out clean when inserted into the middle. With oven mitts, put the pan onto a cooling rack, let cool for 10 minutes, then unmold.
  • Run a thin flexible knife or offset spatula around the inner edges of the pan. Turn the cake out of the pan: Place a serving plate on top of the pan and, pressing the plate firmly with one hand, invert the whole thing with the other, allowing the cake to release onto the plate. Carefully transfer the cake to a wire rack and let cool completely.