Easter time is family time… and nothing is better than afternoon tea at my parents’ house! It’s the perfect time to relax, chat and enjoy being together. But tea time wouldn’t really be tea time without cake or cookies… 😀
In the past, my grandma used to bake the delicious pastries or my mom (a devoted non-baker – I ❤ love ❤ her anyways ;-)) used to buy them, but in the last few years, the young generation (-> I <-) took over spatula and whisk, not without cherishing the old recipes however.
The basic recipe to this Austrian Poppy Seed Bundt Cake is from my grandmother on my father’s side, who owned a tiny grocery shop and always had a lot of heavy cream on hand. Whenever she didn’t sell all the cream, she would just whip up this easy bundt cake to spare the cream from going bad. Often, she would also serve sweetened and whipped cream on the side. not exactly low in calories but full of precious childhood memories!
For the batter (enough for one bundt cake) you will need:
- 6 eggs, seperated
- 1 pinch of salt
- 400g sugar
- 2 pkg. vanilla sugar
- 500ml heavy cream
- 400g flour
- 1 pkg. baking powder
- 200g poppy seeds, ground
- butter and flour for the pan / baking spray
Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and grease and flour your bundt cake pan or spray with baking spray (soooo convenient <3).
Beat the 6 egg whites with a pinch of salt until white and stiff. Set aside!
Combine sugar, vanilla sugar and egg yolks and beat with an electric whisk. Add the heavy cream and beat until well combined. Slowly add the flour and poppy seeds and mix until the dough is nice and smooth. Lastly, fold in the beaten egg whites.
Pour dough into your greased pan and bake for ca. 60 minutes on the middle rack until browned. The bundt cake is ready if it comes right back up, after having applyied a bit of pressure.
Allow the bundt cake to rest in its pan for 5-10 minutes and then remove from pan. Even though the cake does smell temptingly good right out of the oven, it is best served when it is only slightly warm or has already completely cooled.
Personal tip: The older the heavy cream (of course it mustn’t have gone bad), the fluffier the bundt cake! So this recipe is perfect to use up the heavy cream that’s been sitting in your fridge the last few weeks getting dusty… 😉
- a bit of powdered sugar to sprinkle your bundt cake
- 250ml heavy cream, whipped with 1-4 tbsp powdered sugar
- melted chocolate for glazing