Poppy Seed Cake


  • 200g butter
  •    60g powdered sugar
  •    13g vanilla sugar
  •      2g salt
  •        + lemon zest from half a lemon
  • 160g egg yolks (8)
  • 240g egg whites (8)
  • 160g granulated sugar
  • 250g ground grey poppy seed 
  • 160g almond meal


  • Mix butter with powdered sugar, vanilla sugar, lemon zest and salt until creamy.
  • Mix in the egg yolks, one after the other.
  • Separately, beat the egg whites with sugar until it stiffens and forms peaks.
  • Finally, mix both sets of ingredients together and then carefully blend in the grounded poppyseed and almond meal. 
  • Fill a muffin tin or a springform pan (diameter 27 cm x 6cm) with the blended mixture. 
  • Bake the poppy seed mixture at 180C°.
  • Baking time for the muffins: 17-20 minutes 
  • Baking time for the cake: 45-50 minutes

After letting the muffins cool, brush the muffins with hot currant marmalade and a sugar glaze. 

Chocolate glaze ingredients:

Chocolate glaze instructions:

  • Heat the sugar in the water until it boils.
  • Mix in the chocolate and using an immersion blender, mix everything until the glaze is shiny and it has achieved a homogeneous consistency.
  • Let the chocolate glaze cool to c. 50°C and then use it to glaze the muffins.