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Poppy Seed Torte

I've loved this torte since I was a youngster, and now I can pass it on to my eight grandchildren. It's easy to make and tastes so good!
  • Total Time
    Prep: 25 min. + soaking Bake: 20 min. + cooling
  • Makes
    10-14 servings


  • 1/3 cup poppy seeds
  • 3/4 cup whole milk
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large egg whites, stiffly beaten
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 2-1/4 cups whole milk
  • 6 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts, optional
  • Confectioners' sugar


  • Place poppy seeds and milk in a small bowl; soak for 1 hour. Add vanilla. In a large bowl, cream butter and sugar until light and fluffy. Add poppy seed mixture.
  • Sift together the flour, baking powder and salt; add to creamed mixture. Fold in egg whites. Spread into two well-greased and lightly floured 8-in. round baking pans.
  • Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and nuts of desired.
  • Split cakes in half and spread filling between layers. Chill. Just before serving, dust with confectioners' sugar.
Nutrition Facts
1 slice: 366 calories, 15g fat (8g saturated fat), 125mg cholesterol, 259mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 6g protein.

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