This month for #DolceVitaBloggers, I’m sharing a recipe for poppy seed cake with orange marmalade inspired by a recent visit to my favorite region, LIGURIA!
I got to meet Melissa Schollaert, my longtime Instagram friend, fellow Italophile, and very talented photographer, for a photo shoot in Manarola, Cinque Terre. We would start out every morning with coffee and breakfast at a little bar called Cappun Magru right down the hill from our AirBnB.
You might be wondering what poppy seed cake has to do with the Cinque Terre, and frankly, so did I at first! I think of poppy seed bread or muffins as typically American. However, I couldn’t resist reuniting with one of my old favorites, so I claimed the first slice of a freshly made cake for breakfast at Cappun Magru, traditional or not.
With the first bite, I knew that I had to re-create this poppy seed cake at home. It’s densely packed with poppy seeds that impart a slight nuttiness, while the orange marmalade brightens the rich cake with notes of citrus.
My favorite recipes are ones with a special memory attached to it. This poppy seed cake with always transport me to those blissful Cinque Terre mornings. I hope that you can make your own sweet memories with this recipe, too!
Want a slice?!
Here’s how to make it!
A poppy seed cake densely packed with poppy seeds that impart a slight nuttiness, with orange marmalade that brightens the rich cake with notes of citrus.
- 1/2 cup poppy seeds (70 grams/2.5 oz)
- 1 1/3 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 3/4 sticks butter, softened
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 jar orange marmalade
Soak the poppy seeds in 1/2 cup boiling water for 1 hour (this will help bring out their nutty flavor). The poppy seeds will soak up most of the water, but you can strain out any excess after they are done soaking.
Preheat your oven to 350° Fahrenheit.
Butter an 8 inch springform pan, then lightly dust it with flour. Tap off any excess.
Whisk the flour, baking powder, and salt together and set aside.
Cream together the butter and sugar with a mixer at high speed for around three minutes until light and fluffy. Scrape down the sides if necessary.
Add the poppy seeds and mix until combined at medium speed. Then add the eggs one by one, beating in between. Finally, mix in the vanilla and almond extract.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the springform pan and bake for 45 minutes.
Check for doneness by inserting a knife in the middle of the cake to make sure it comes out clean.
Let the cake cool at least 2 hours and then spread orange marmelade over the top.
Enjoy as breakfast or dessert. Buon appetito!
- Recipe adapted from this Poppy Seed Cake from Food & Wine