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Aunt Tessa's Poppy Seed Cake

Source of Recipe

From "Talking with My Mouth Full" by Bonny Wolf


Recipe Introduction

"My great-aunt Tessa was the youngest of my grandfather's eight siblings. She lived in Regina, Saskatchewan, so she seemed somewhat exotic. My mother says she was 'an elegant cook.' This cake is loaded with poppy seeds, filled with custard, and frosted with chocolate."

List of Ingredients

For the cake:
â—¦ ¾ cup poppy seeds
â—¦ 1 ½ cups milk
â—¦ ½ cup (1 stick) butter
â—¦ 1 ½ cups sugar
â—¦ 2 cups cake flour
â—¦ 2 teaspoons baking powder
â—¦ 4 large egg whites (save 2 yolks for filling), stiffly beaten
â—¦ 1 teaspoon vanilla extract

For the filling:
â—¦ 1 cup milk
â—¦ ¼ cup sugar
â—¦ 2 large egg yolks
â—¦ 1 tablespoon cornstarch
â—¦ ½ teaspoon vanilla extract

For the chocolate frosting:
â—¦ 2 cups powdered sugar
â—¦ 2 large eggs, slightly beaten
â—¦ ¼ teaspoon salt
â—¦ ½ teaspoon vanilla extract
â—¦ ½ cup milk
â—¦ 4 squares bitter chocolate
â—¦ 6 tablespoons butter


Recipe

Preheat the oven to 350° F. Butter two 9-inch cake pans.

Heat ¾ cup of the milk. Pour over the poppy seeds. Let stand overnight. Cream the butter and the sugar. Add the remaining ¾ cup of milk, alternating with the flour mixed with baking powder. Fold in the poppy seeds, then the beaten egg whites and vanilla.

Pour half of the batter into each cake pan. Bake for about a half hour or until browned and a skewer stuck into the cake comes out dry. Cool. Place one layer on a serving plate and cover with the filling. Top with the second layer.

For the filling:
Mix all the ingredients and cook in a small saucepan over medium heat until the mixture is thick and custardy. Cool. Spread the filling between the cake layers.

For the frosting:
Place the sugar, eggs, salt, vanilla extract, and milk in a bowl over another bowl of ice water and stir to mix. Melt the chocolate and butter together and, while warm, add to the milk mixture. Beat and beat and beat until thick and creamy. Frost the cake.

Makes 10 to 12 servings