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Poppyseed Torte

MrsRussell's picture

Poppyseed Torte (post #63866)


I made the poppyseed torte from Baking with Julia (Markus Farbinger).

Has anyone tried this recipe? 

IMHO this is an absolutely gem of a recipe - the consistency was neither too light or too heavy, nor too dry or too moist.  And it wasn't too sweet - just perfect!

I did make one adjustment, (I feel that 'Cheshire' grin emanating from the lips of Madmom) since apricots aren't in season at the moment,  I used canned - (but I really don't think that this detracted terribly much)


Edited 2/22/2006 6:21 am by shelly

Ballottine's picture

(post #63866, reply #1 of 7)

I don't know how I missed your post.  I make this cake once or twice every summer when apricots are ripe.  I bake the cake with canned apricots, I think they taste better, but I use freshly poached on top of the cake. 

I love  Marcus Farbinger.  My favorite cake in the book is also his: Cardinal Slice.  It is not as hard to make as it may seem at first, but it comes out sublime.  I am not a big dessert eater, but  give me  this cake any time day or night....LOL  Bal


So much to cook; so little time.


So much to cook; so little time.

annieqst's picture

(post #63866, reply #2 of 7)

Any chance you could post it? Any dessert that contains neither nuts nor chocolate are for me (as I'm allergic to both). And I love poppy seeds!

MrsRussell's picture

(post #63866, reply #3 of 7)

Poppyseed Torte  (Marcus Farbinger)

This recipe is given in 2 parts

Part 1

The Apricots

12 apricots

3 cups of water

11/2 cups sugar

1/2 vanilla bean

1 chunk peeled fresh ginger (the equivalent of 3 pieces the size of a quarter)

To peel the apricots, make and X cut in the top of each apricot.  Drop into boiling water for 10 seconds and drop into ice water causing the skins to slip off easily.

Put poaching ingredients, 3 cups water, sugar,vanilla bean and ginger into saucepan and bring to boil, reduce to simmer and add apricots, cover and cook till tender (between 5 and 20 minutes.)

Part 2

The Cake

2 cups poppy seeds

11/3 cake crumbs (see note)

1 tablespoon brewed espresso, cold

Juice of 1/2 lemon

2 sticks (8 ounces) unsalted butter, at room temperature

1/2 cup confectioners sugar, sifted

1 tablespoon cinnamon

Grated zest of 1 lemon

7 large eggs separated

7 tablespoons granulated sugar

Center rack in oven and preheat to 350 F

Coat 10 inch round cake pan with vegetable spray and line with parchment paper

Grind poppy seeds in coffee grinder and sift through fine strainer

Push cake crumbs through strainer and mix with poppy seeds

Stir espresso together with lemon juice and reserve.

Place butter in bowl and beat for 1 minute, add confectioners sugar and beat for 30 seconds.  Add cinnamon and lemon zest and continue beating.

Add egg yolks 2 at a time until mixture is smooth and shiny.

Beat egg whites together with sugar until the mixture is shiny and holds medium peaks

Fold 1 quarter to 1 third of meringue batter into the cake batter, then fold in about one quarter of the reserved poppy seed mixture, fold in the rest of the meringue and the rest of the dry ingredients in three more additions, then fold in the espresso-lemon juice combination.

Pour into baking pan and smooth out the top to level the batter, and mark off 12 portions, placing 1/2 a poached apricot, cut side down on the wide edge of each portion.

Bake for 35 to 45 minutes or until the cake pulls away from sides, allow 10 minutes to cool.

Unmold cake and place a 'fresh' poached apricot on top of baked counterpart.


Any kind of cake crumbs may be used except angel food or meringue to make the crumbs.


annieqst's picture

(post #63866, reply #4 of 7)

Shelly thanks so much. That looks absolutely scrumptious! How big a pan are you using--a regular old 9" springform?

MrsRussell's picture

(post #63866, reply #5 of 7)

Actually the recipe calls for a 10 inch pan.

FYI, you might like to take a look for yourself at Markus Farbinger making this cake for Julia Child


shelly in Jerusalem

Jean's picture

(post #63866, reply #6 of 7)

Thanks for the link. That was cool too watch.  I loved his tip about how to cut a parchment to fit a round pan.  I'll be using that for sure. Don't know about the torte though. All those poppy seeds!! Seems like overkill to me. Sure wouldn't want to have to give a drug screen sample after eating  it.

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MrsRussell's picture

(post #63866, reply #7 of 7)

The recipe is in Baking with Julia and I really loved the way it turned out (as I mentioned in a previous post) - It's worth trying once - there's something quite 'European' about it.