Dutch Strawberries & poppy seed Cake

Dutch Strawberries and poppy seed Cake

In the Netherlands poppy seed is called Moon seed. We use it on breads and desserts. it doesn't really grow on the Moon ofcourse, it's from the Poppy flower, we call Papaver.
Don't worry, it's just for taste, it doesn't do anything else, ;-)


Shopping List:

For the cakes:

4 tablespoons Poppy seed ( Maan zaad) Use only 3 first)
200 gr unsalted butter, melted and cooled
225 gr plain flour
1 teaspoon baking powder (backin Dr. Oetker)
4 large eggs, free range please
225 gr caster sugar (fine)
1 teaspoon vanilla extract

For the syrup and the cream:

The zest and juice of 1 large Orange
100 gr caster sugar (fine) divided in 1/2
1 tablespoon Orange liqueur (typical Dutch) (but optional)
170 gr of full Greek Yoghurt
400ml créme fraîche
Big basket of Atalanta's or other Dutch strawberries
of which we use a little over 350 gr.
And some extra to serve with extra cream.


Preheat your oven to 180C. Grease or spray and line 2 x 20cm springform tins.
Mix together your flour and the baking powder and put this to the side. Get your electric whisk out and beat the sugar with the eggs until voluminously pale and frothy. Pour the cooled down butter and the vanilla in and whisk again. Then you sift in the flour and 3 tablespoons of poppy seed in the mix. Fold it in gently until well incorporated. Pour this mixture evenly into your prepared tins. Put your filled tins in your preheated oven and bake the cakes for about 25 minutes until they are golden and your cake-tester comes out clean. Let them cool in the tins for about 10 minutes, turn them out and let them cool further on your wire rack.

Warm the Orange juice and 50 gr of the sugar in your microwave for about 30 seconds or more to make the syrup. If you are using it, stir in the liqueur. Stir gently. To cut the cakes horizontally you can use a serrated knife, like a bread knife. Now you have 4 cakes. Get your syrup and spoon or brush the tops and sides of the cakes. Let it soak in nicely.

Get your yoghurt, créme fraîche and the rest of the sugar plus the orange zest into a bowl and whisk it until it has a spreadable texture to it. This will happen so be patient. Now you can assemble the 4 cakes (in any order eally).
Start with the cream, put the sliced strawberries on top, then gently lower the cake on top. Finish with a creamy layer on top. Scatter the last of the poppy seeds on top and decorate with some strawberries that you didn't eat.

Let the cake settle in a cool place for about 30-40 minutes before slicing triangles/diamonds onto a pretty plate. Serve with extra strawberries and cream on the side. Mmmmmm.


If you are going to have a dinner party, you can bake the cake (without the filling) and freeze (which will keep for up to 14 days or more) or make it the day before. The filling can be made the day before aswell. Makes things a bit easier i say.


It is rather delicious!

                                                                 "Enjoy"