Low Sodium Mohnkuchen (Poppy Seed Cake)
Indulge in the delicate sweetness of Low Sodium Mohnkuchen, a traditional German poppy seed cake that’s been thoughtfully reimagined for a heart-healthy twist. Bursting with the nutty flavor of simmered poppy seeds and naturally sweetened with honey, this cake strikes the perfect balance between rich and light. A generous hint of fresh lemon zest and a touch of vanilla lend a bright, aromatic charm, while the tender crumb is achieved using unsalted butter and simple ingredients. This low-sodium dessert is ideal for anyone looking to enjoy a classic European treat without compromising on flavor. Perfectly dusted with powdered sugar, it’s a delightful centerpiece for brunch, teatime, or any special occasion. Ready in just an hour, this easy-to-make cake serves 8 and is sure to impress with its moist texture and wholesome, refined taste.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 200 grams Poppy seeds
- 250 milliliters Milk
- 150 grams Unsalted butter
- 100 grams Honey
- 3 large Eggs
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 teaspoon Fresh lemon zest
- 2 tablespoons Powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a round 23 cm (9 inch) cake pan and line the bottom with parchment paper.
Step 2
In a small pot, combine the poppy seeds and milk. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the poppy seeds absorb the milk and form a thick paste, about 10 minutes. Remove from the heat and let it cool slightly.
Step 3
In a large bowl, cream the unsalted butter and honey together until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Step 5
In another bowl, whisk together the flour and baking powder.
Step 6
Fold the flour mixture into the butter mixture until just combined, then gently stir in the cooled poppy seed mixture.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 10
Dust the cooled cake with powdered sugar before serving.
Nutrition Facts
| Serving size | (1083.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3597.9 |
| Total Fat 234.4g | 0% |
| Saturated Fat 92.3g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 913.3mg | 0% |
| Sodium 837.9mg | 0% |
| Total Carbohydrate 323.5g | 0% |
| Dietary Fiber 44.3g | 0% |
| Total Sugars 118.0g | |
| Protein 86.0g | 0% |
| Vitamin D 236.4IU | 0% |
| Calcium 3335.6mg | 0% |
| Iron 31.7mg | 0% |
| Potassium 2330.6mg | 0% |
Source of Calories