Mohntorte (Poppy Seed Cake) Recipe

Name: Mohntorte (Poppy Seed Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter and flour for coating pan; 1 1/2 cups poppy seeds; 1 1/2 cups finely ground almonds; 1/2 cup bread crumbs; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground clove; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, at room temperature; 1 1/4 cups confectioners' sugar, plus additional for garnish; 1 teaspoon grated lemon zest; 1/2 teaspoon vanilla extract; 9 eggs, separated; 1/2 cup plus 3 tablespoons sugar

Servings: persons

Butter and flour for coating pan
1 1/2 cups poppy seeds
1 1/2 cups finely ground almonds
1/2 cup bread crumbs
⅛ teaspoon ground cinnamon
⅛ teaspoon ground clove
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/4 cups confectioners' sugar, plus additional for garnish
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
9 eggs, separated
1/2 cup plus 3 tablespoons sugar

1
Preheat oven to 350 degrees.
2
Butter a 9-inch kugelhopf mold and coat with flour.
3
Place the poppy seeds in a blender and blend until ground fine.
4
Transfer to a bowl and mix in the ground almonds, bread crumbs, cinnamon, clove, baking powder and salt.
5
Set aside.
6
In a mixing bowl with an electric mixer, cream the butter and the confectioners' sugar until light.
7
Mix in the lemon zest and the vanilla.
8
Beat in the egg yolks one at a time.
9
In a separate bowl, whip the egg whites until soft peaks form.
10
Gradually add the sugar and whip until stiff but not dry.
11
Fold the whites into the yolk mixture.
12
Fold in the poppy seed mixture.
13
Scrape the batter into the prepared pan.
14
Bake until a skewer inserted into the center of the cake comes out clean, about 55 minutes.
15
Place the pan on a rack to cool.
16
Turn the cake out onto a cake plate and sift confectioners' sugar over the top.

1381

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Butter and flour for coating pan, 1 1/2 cups poppy seeds, 1 1/2 cups finely ground almonds, 1/2 cup bread crumbs, and more.

Yes, Mohntorte (Poppy Seed Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mohntorte (Poppy Seed Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions