Kaubojus — Lithuanian Poppy Seed Cake

Shopping list

• 250 g plain flour — sifted

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• 200 g caster sugar

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• 4 piece eggs — room temperature

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• 100 ml soured cream

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• 1.5 tsp baking powder

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• 1 tsp vanilla extract

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• 200 g ground poppy seeds

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• 150 ml milk

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• 3 tbsp honey

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• 150 g dark chocolate — broken into pieces

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• 50 g butter

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• 2 tbsp icing sugar

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Step by step

1. 1

   Preheat the oven to 180°C. Grease and line a 23 cm round springform tin with baking parchment.

2. 2

   In a large bowl, whisk the eggs and caster sugar together for 5– 6 minutes until thick, pale, and fluffy.

3. 3

   Gently fold in the soured cream and vanilla extract.

4. 4

   Sift the flour and baking powder together, then fold carefully into the egg mixture until just combined. Do not overmix.

5. 5

   Pour the batter into the prepared tin and bake for 30– 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely, then slice horizontally into two even layers.

6. 6

   For the poppy seed filling, combine the ground poppy seeds, milk, and honey in a small saucepan. Heat gently over low heat, stirring constantly, for 5– 6 minutes until thickened. Remove from heat and let cool to room temperature.

7. 7

   Place the bottom cake layer on a serving plate. Spread the poppy seed filling evenly over it, then top with the second cake layer.

8. 8

   For the chocolate glaze, melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat and stir in the icing sugar.

9. 9

   Pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a palette knife to spread evenly if needed.

10. 10

    Chill the cake in the refrigerator for at least 1 hour to set the glaze before slicing and serving.