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I am pretty sure you are going to kill me. Because my blog is silent for almost two weeks and then another poppy seed cake recipe? Well, yes. Because poppy seed cakes are the best thing ever and there can never be too many. Never. (Did you know that 100 g of poppy seeds contain 1500 mg of calcium? Move over, superfoods!) Also this is a recipe I saw ages back on Instagram and wanted to make it since spring.Originally this was made with bright pink rhubarb. The colour contrast between that and the blue cake is just so lovely.
Unfortunately I missed the window to make this, rhubarb season ended months ago. But it’s summer and there are so many wonderful fruits available right now. I definitely won’t cry over unavailable rhubarb right now. Instead I feel very grateful that I can get black- and blueberries at almost every corner. Since they have almost the same colour as the poppy seeds they don’t stick out as much as the rhubarb. So my cake may not be super pretty, but it definitely is delicious! It has a very moist crumb, a hint of tartness from the blackberries (mat least mine were tart) and very crunchy and cookie-like crumbs. I made the cake and let it sit on the counter for about a day before it was demolished by my co-workers. I could save a couple of slices and am amazed by the fact that they still had a perfectly moist texture even after hanging out in the fridge for three or four days.
You should definitely try to grind the poppy seeds for this recipe! The ground seeds release some of their oil, which helps to keep the moisture. Another thing that helps is enough fat and sugar! I tweaked the recipe a bit for that. As for the berry filling, you can use both black-and blueberries or a mixture of both. If you don’t have a 20 cm springform pan, you can use a larger one. But please watch the cake and make sure to bake it for a shorter period of time.
On another note I recently found out that this year’s Vegan MoFo will be in November. There’s a new team of organisers and the rules this year are just as flexible as they used to be. I was pretty sure I wouldn’t take part in another round because last year I took it a bit too far and was exhausted pretty soon. I want my pictures to look a certain way and I have to write up every entry in two languages. That, a job, and a family doesn’t always go together pretty well. I also felt that people quickly lost their interest in the whole MoFo thing and I didn’t want to litter everyone’s feed and email folder. I was determined to ignore this year’s round but now I am not so sure anymore. I have a couple of ideas and a very loose theme that might save me some energy. After all this whole event is supposed to be fun.The only thing I am really concerned about is the fact that November is a really, really bad month for food photography in Germany. I use natural light and in November there is no such thing. It is the darkest and most depressing time of the year! And no warming soup will change that. But what can I say? It’s Vegan MoFo! What do you think? Are you going to participate? Do you have a theme?
Poppy Seed Crumb Cake with Blackberries
- For the cake:
- 240 ml 1 cup soy milk
- 80 g 1/4 cup soy yoghurt
- 1 tablespoon white wine vinegar
- 100 ml vegetable oil
- 2 tablespoons ground flax seeds
- 150 g 3/4 cup sugar
- 1/2 teaspoon ground vanilla
- 200 g 1 1/4 cup plus 2 tablespoons poppy seeds, ground (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.)
- 200 g 1 1/2 cups plus 3 tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 200 g black- and blueberries
- For the crumbs:
- 100 g 3/4 cup plus 1 tablespoon flour
- 50 g 1/4 cup sugar
- 3 tablespoons vegetable oil
- Preheat the oven to 200°C and line a round pan (20 cm diameter) with parchment paper or grease the pan.
- In a bowl combine milk, yoghurt, and vinegar and let sit to curdle for 2 minutes.
- Stir in remaining liquid ingredients plus flax seeds.
- Stir in sugar, vanilla, and poppy seeds.
- Mix with remaining ingredients.
- Stir in 3-4 tablespoons of the berries and pour the batter into the prepared pan.
- Place the remaining berries on top and prepare the streusel topping by combining all ingredients in a bowl.
- Form large crumbs with your hands and place on top of the cake.
- Bake for 45 - 50 minutes or until an inserted toothpick comes out clean.
- Let the cake cool for 15 minutes. Remove pan and let cool completely before serving.