Poppy Seed Cake with White Chocolate Frosting
Our poppy seed cake is an elegant favorite – perfect for Valentine’s Day or any special occasion! By creating delicate curls of white chocolate, you can create a bouquet of roses fit for a queen.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- For Cake batter:
- 3 eggs
- 1 ½ cups granulated sugar
- ½ cup Lurpak Unsalted butter, melted
- 1 cup poppy seeds
- 1 1/3 cups shredded coconut
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- For the frosting:
- ½ heavy cream
- ¼ cup Lurpak Unsalted butter
- 6 ounces white chocolate, chopped into small pieces
- 1 cup shaved white chocolate, optional
- Baking pan:
- 9”x 13” baking pan, buttered and parchment lined bottom
- An 8-oz package of Lurpak Imported Butter = 1 cup (16 Tbs) or 2 sticks
What to do:
- Prepare cake: Preheat oven to 350°F. Lightly whisk eggs before adding sugar. Whisk mixture until frothy and light, about 2 minutes. Whisk in melted butter until combined; set aside.
- In another mixing bowl, combine poppy seeds, coconut, flour, baking powder, and salt. Alternate adding this mixture and sour cream into egg mixture. Transfer batter in prepared baking pan and bake until golden brown, about 30 minutes.
- Cool cake in the pan for 10 minutes before unmolding and transferring to a rack to cool completely.
- Prepare frosting: Bring cream and butter to a boil, then immediately remove from heat. Add white chocolate and stir until it melts, about 3 minutes. Pour mixture into a bowl and refrigerate until it thickens to a spreading consistency. Spread frosting over the top of the cake and sprinkle top with shaved white chocolate if desired.
Note: You can exchange bittersweet or milk chocolate with the white chocolate if desired.
