Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
login
kitchen
Home kitchen plans

Poppy Seed Custard Cake Cockaigne

  1. Home
  2. Recipes
  3. Poppy Seed Custard Cake Cockaigne

Poppy Seed Custard Cake Cockaigne

Cuisine:World

Course:Dessert

0s prep 20m cook 20m ready

A classic two-layer cake with poppy seeds and a citrus custard filling, dusted with powdered sugar.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 cup (235g) milk
  • ⅔ cup poppy seeds
  • 1 teaspoon vanilla
  • 2 cups sifted (200g) cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 stick plus 3 tablespoons (5 ½ oz or 160g) unsalted butter, softened
  • 1 ½ cups (300g) sugar
  • 3 large eggs
  • 1
    • ¾ cup sugar
    • 2 tablespoons cornstarch
    • ⅛ teaspoon salt
    • 3 large egg yolks
    • ½ cup strained orange juice
    • Finely grated zest of 1 lemon
    • ¼ cup strained lemon juice
    Sub-recipe steps
    1. Whisk together in a medium saucepan: ¾ cup sugar; 2 tablespoons cornstarch; ⅛ teaspoon salt
    2. Whisk in until smooth: 3 large egg yolks
    3. Whisk in: ½ cup strained orange juice; Finely grated zest of 1 lemon; ¼ cup strained lemon juice
    4. Cook over medium-low to medium heat, stirring constantly with a silicone spatula and scraping the bottom and corners of the pan to prevent scorching. When the mixture comes to a simmer and thickens, continue to cook, stirring briskly, for about 30 seconds. Transfer the filling to a medium bowl, straining it through a medium-mesh sieve, if desired. Place a piece of plastic wrap directly on the surface of the filling and refrigerate until chilled. Stir gently before using, but do not beat. This keeps, refrigerated, for up to 2 days.
  • Powdered sugar

Let's Cook

  1. Step 1.

    Combine in a small bowl and soak for 2 hours: 1 cup (235g) milk; ⅔ cup poppy seeds; 1 teaspoon vanilla

  2. Step 2.

    Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with rounds of parchment paper.

  3. Step 3.

    Whisk together thoroughly in a medium bowl: 2 cups sifted (200g) cake flour; 2 ½ teaspoons baking powder; ½ teaspoon salt

  4. Step 4.

    Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 1 stick plus 3 tablespoons (5 ½ oz or 160g) unsalted butter, softened

  5. Step 5.

    Beat in: 1 ½ cups (300g) sugar

  6. Step 6.

    Beat until light and fluffy, scraping down the sides of the bowl a few times during mixing, about 5 minutes. Beat in one at a time until combined, scraping down the sides of the bowl frequently: 3 large eggs

  7. Step 7.

    Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, scraping down the sides of the bowl after each addition. Beat until just combined. Scrape the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

  8. Step 8.

    Let cool in the pans on a rack for 10 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely. Spread between the layers: Citrus Custard Filling

  9. Step 9.

    Dust the top with: Powdered sugar

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.