Poppy Seed Cake With Anise Hyssop Recipe

Name: Poppy Seed Cake With Anise Hyssop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. poppy seed; 1 c. buttermilk; 1 tsp. almond extract; 1 c. butter; 1 1/2 c. sugar; 4 eggs, separated; 2 1/2 c. flour; 1 tsp. baking powder; 1 tsp. baking soda; dash of salt; 1/2 c. anise hyssop flowers; 1/2 c. sugar; 1 tsp. cinnamon

Servings: persons

1/4 c. poppy seed
1 c. buttermilk
1 tsp. almond extract
1 c. butter
1 1/2 c. sugar
4 eggs, separated
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
dash of salt
1/2 c. anise hyssop flowers
1/2 c. sugar
1 tsp. cinnamon

1
Combine and set aside buttermilk, poppy seed, almond extract and anise hyssop flowers.
2
Cream butter and sugar.
3
Add egg yolks and beat.
4
Sift together flour, soda, baking powder and salt. Alternately add with buttermilk mixture.
5
Fold in beaten egg whites.
6
Pour half the batter in a greased tube or bundt pan. Sprinkle half of the sugar-cinnamon mixture on batter and add the remaining batter and the remaining sugar mixture.
7
Cut through batter with knife for marble effect.
8
Bake 1 hour at 350u00b0.

2025

kcal

Calories

109

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/4 c. poppy seed, 1 c. buttermilk, 1 tsp. almond extract, 1 c. butter, and more.

Yes, Poppy Seed Cake With Anise Hyssop 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.

Poppy Seed Cake With Anise Hyssop

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