POPPY SEED TORTE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
- Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.)
- Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes.
- Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight.
POPPY SEED GRAPEFRUIT TORTE
Fresh flavors and an appealing look enliven this dessert. Dense Campari-infused cake is punctuated with golden raisins and jewel-like grapefruit segments; ribbons of white chocolate mousse topped with a confetti of poppy seeds add a celebratory note.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.
- Put butter, 1 1/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.
- Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.
- Put egg whites and remaining 1 1/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.
- Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).
- Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.
- Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours.
POPPY SEED TORTE
I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-14 servings.
Number Of Ingredients 17
Steps:
- Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture. , Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired. , Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 125mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE MOUSSE FOR GRAPEFRUIT TORTE
Use this make our Poppy Seed Grapefruit Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 7 1/2 cups
Number Of Ingredients 4
Steps:
- Sprinkle gelatin over 1/3 cup water in a small bowl. Let soften 5 minutes.
- Bring 1 1/4 cups cream to a boil in a small saucepan over medium-high heat. Add gelatin mixture; stir until dissolved.
- Put chocolate into the bowl of a food processor. With machine running, carefully pour in hot cream mixture in a slow steady stream, and process until smooth. Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, about 30 minutes. Stir until smooth.
- Whisk remaining 2 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture. Transfer 2 1/2 cups of the mousse to another medium bowl, and stir in zest. Mousses can be refrigerated, covered, up to 3 hours. Stir until smooth before using.
PERFECT POPPY SEED TORTE
When you want to impress your company with a spectacular dessert, look no further. This is admitingly time consuming, but after one bite, you'll understand it was all worth it!
Provided by yooper
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cake: In a small bowl, combine the milk and the poppy seed.
- Let stand for 1 hour.
- Meanwhile, grease and flour two 9 x 1 1/2-inch round cake pans or line with waxed paper and coat with nonstick cooking spray.
- Set aside.
- In a small bowl, combine flour, baking powder and salt.
- Set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1 1/2 cups sugar and the vanilla.
- Beat till well combined.
- Add dry ingredients and poppy seed mixture alternately to butter mixture, beating on low speed after each addition till just combined.
- In a medium bowl, with a clean beater beat the egg whites till stiff peaks form.
- Gently fold beaten egg whites into batter.
- Pour batter into prepared pans.
- Bake in a 375 oven for about 20 to 25 minutes or till a wooden toothpick inserted near the center of the layers comes out clean.
- Cool layers in pans on wire racks for 10 minutes.
- Remove the layers from pans.
- Let cool completely on wire racks.
- Meanwhile, prepare the Custard Filling and chill in the refrigerator: In a heavy medium saucepan, stir together the sugar and cornstarch.
- Stir in the milk.
- Cook and stir over medium heat till thickened and bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- Add egg mixture to milk mixture in pan.
- Bring to a gentle boil.
- Cook and stir 2 minutes more.
- Remove from the heat.
- Stir in the vanilla.
- Transfer to a bowl.
- Cover the surface with plastic wrap and chill till completely cool, but don't stir.
- To assemble the torte, split each cake layer in half horizontally.
- Place one bottom layer on a serving plate.
- Spread with 1/3 of the filling (about 1/2 cup).
- Repeat for 2 more layers.
- Place last cake layer on top.
- Beat whipping cream and the sugar together till mixture is spreadable.
- Spread over the sides and top of cake.
- Cover and chill up to 2 hours before serving.
Nutrition Facts : Calories 526.2, Fat 27.4, SaturatedFat 16, Cholesterol 156.3, Sodium 411.9, Carbohydrate 64.7, Fiber 0.8, Sugar 46.5, Protein 7.2
POPPY SEED TORTE
I was surprised to see that this recipe was not posted! Dessert tortes like this are very popular back home (Wisconsin). This recipe is from my aunt's family cookbook and appears to have originated from the Port Hotel in Port Washington, WI. Holidays just aren't complete without a poppy seed torte! I have not made this in a long time, but I'm pretty sure I've successfully substituted an 8 oz tub of Cool Whip for the whipping cream in the past. Please note that the recipe calls for the LARGE packages of instant pudding. The nuts I usually use for the crust are the finely chopped walnuts found at the store.
Provided by nranger7
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- CRUST: Mix together the cracker crumbs, flour, butter and nuts.
- Pat into a 9x13 inch pan.
- Bake at 350 degrees for 15 minutes.
- Let cool.
- FILLING: Prepare pudding with milk.
- Add the poppy seeds.
- Whip and lightly sweeten the cream.
- Fold the cream into the pudding.
- Pour the mixture onto the graham cracker crust.
- Refrigerate.
Nutrition Facts : Calories 466.2, Fat 29.9, SaturatedFat 16, Cholesterol 81.8, Sodium 584, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 5.8
GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Provided by Claire Saffitz
Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
- Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
- Do Ahead
- Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
GRAPEFRUIT POPPY SEED BREAD
I had grapefruits handy, so I used the zest and juice for this lovely quick bread. It's got a nice little tang and a tender crumb. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar., Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 189mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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- In a food processor pulse graham crackers to coarse crumb. (Reserve 1/4 cup of cracker crumbs to sprinkle over the top of the meringue). Add 1/2 cup of melted butter and the 1/4 cup of sugar, and continue to pulse until the graham cracker crumbs look like coarse sand. (This can also be done using a plastic bag and a rolling pin, and combining in a bowl)
- Add graham crackers to an ungreased 13" x 9" baking pan and press crust until smooth using the flat side of a measuring cup, pushing crumbs up around the sides to create a crust. Set aside to make the filling.
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- Add poppyseeds, cornstarch and 1 cup of sugar to pan and continue stirring to combine. Cook over medium heat until thickened and coats the back of a spoon. Remove from heat. While still hot add butter, vanilla and salt, stir until butter is melted and incorporated.
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