Poppy Seed Torte | Midwest Living

Poppy Seed Torte

Poppy Seed Torte

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  • Makes: 12 servings
  • Hands On 45 mins
  • Total Time 5 hrs

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The recipe for this four-layer cake--with a puddinglike filling, unmistakable poppy seed flavor and soft whipped cream frosting--comes from Wisconsins White Gull Inn.


  • 1/3 cup poppy seeds (about 1-1/2 oz.)
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla
  • 5 eggs
  • 3/4 cup butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 1 1/2 cups whipping cream
  • 1/2 cup sugar


  1. In a small bowl, soak poppy seeds in 3/4 cup milk and 11/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let egg whites, yolks and the butter stand at room temperature for 30 minutes. Grease two 8- or 9-inch round cake pans. Line bottoms with parchment paper; grease again and lightly flour. Set aside. In a medium bowl, combine flour, baking powder and salt; set aside.
  2. For filling: In a heavy medium saucepan, combine 1/2 cup sugar and the cornstarch. Gradually stir in 11/2 cups milk and the egg yolks. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with plastic wrap and chill until completely cooled. Do not stir.
  3. For cake: Preheat oven to 375 degrees . In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 11/2 cups sugar, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
  4. In another large bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight when beaters are lifted). Gently fold egg whites into cake batter. Divide batter between prepared pans.
  5. Bake for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9-inch pans or until a wooden toothpick inserted near the centers comes out clean.

Nutrition Facts

(Poppy Seed Torte)

Servings Per Recipe 12, Riboflavin (mg) 0, chol. (mg) 163, Thiamin (mg) 0, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 16, Niacin (mg) 1, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 2, Folate (µg) 48, Potassium (mg) 170, sodium (mg) 356, sugar (g) 45, iron (mg) 2, vit. A (IU) 972, pro. (g) 7, calcium (mg) 151, cal. (kcal) 512, Fat, total (g) 27, carb. (g) 61, vit. C (mg) 1

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