Poppy Seed Cake with Blueberries and Labneh
Makes one 9-by-13-inch cake
The earthy fruitiness of poppy seeds makes them shine in recipes both sweet and savory; they’re equally at home on top of a buttered bagel as in a sweet filling for hamentashen, the stuffed, three-cornered Purim cookie. This poppy seed cake is basically a madeleine batter—almond flour, egg whites, and butter. The butter is browned first to give it a bit more complexity and a nuttiness that complements the poppy seeds. The egg whites keep the cake nice and tender and lend a bit of crispness to the crust.
- 10 tablespoons (1¼ sticks) unsalted butter
- ½ cup almond flour
- ⅓ cup plus 1 tablespoon all-purpose flour
- ½ teaspoon baking powder
- 5 large egg whites
- 1 cup confectioners’ sugar
- 3 tablespoons honey
- ¼ cup poppy seeds
- 1 tablespoon finely grated lemon zest
- 1½ cups blueberries, for serving
- 1 cup labneh (see sidebar), for serving
● Melt the butter in a small saucepan over medium heat. Cook, swirling frequently, until the foaming stops and the butter turns a rich brown color and smells nutty, about 5 minutes. Set aside to cool.
● Whisk the almond flour, all-purpose flour, and baking powder in a bowl.
● Combine the egg whites, confectioners’ sugar, and honey in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a big bowl). Beat on medium speed until the mixture is smooth and thick, about 3 minutes. Add the flour mixture to the egg mixture and fold in gently with a spatula until just combined. Whisk about ¼ cup of the batter into the brown butter until well combined, and then fold the brown butter mixture into the batter. Add the poppy seeds and lemon zest and fold in gently until just combined. Cover and refrigerate for at least 1 hour or up to overnight.
● Preheat the oven to 350°F, with a rack in the middle. Line a 9-by-13 inch baking dish with oiled parchment.
● Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in the pan. You can turn it out of the pan before slicing and serving, topped with blueberries and labneh, or serve straight from the pan.
