The poppy seed kuchen is a traditional Chilean recipe from the Lake region in the country’s south. Many German immigrants settled there during 1800 bringing their traditions and their recipes. Nowadays, kuchen recipes are a favorite in the whole country and are enjoyed year-round.
Why are poppy seeds used in cakes?
Poppy seeds are often used in cakes for their unique flavor and texture. They have a nutty and slightly sweet taste and add a pleasant crunch to baked goods. In addition to their flavor and texture, poppy seeds have nutritional benefits. They are a good source of dietary fiber, protein, and essential minerals like calcium, iron, and magnesium. Poppy seeds having used in sweets for centuries. I love Poppy Hamastachens, a classic Jewish cookie. In Chile, they are popular in the pound or bundt cakes and this stunning Poppy Seed Kuchen.Another traditional Chilean recipe with poppy seeds is Torta de Amapolas Poppy Seed Layer Cake.
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Poppy Seed Kuchen
A Chilean-German treat.
- Total Time: 1 hour and 10 minutes
- Yield: 10 1x
Ingredients
for the dough,
- 125 grams of butter at room temperature
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
For the poppyseed custard,
- 1/2 cup poppy seeds
- 2 cups whole milk
- 1 cup sugar
- 2 yolks
- 1/3 cup cornstarch
- 1 cup whole milk
- 1 tablespoon butter
Instructions
For the dough,
Preheat oven to 180C or 350F.
Butter and flour a tart pan with a removable bottom.
In a large bowl, work the butter until soft with a fork, add sugar and mix well for about 3 minutes. Add the egg and mix well. Add the flour with the baking powder, initially mixing with a fork, but finish kneading gently by hand.
Form a disk and move to the prepared tart pan. Using your fingers or the palm of your hand, press the dough to coat the bottom and edges of the tart pan.
Bake 16 to 18 minutes until it is golden. Remove from oven and let cool on a rack, without unmolding.
For the custard,
Place poppy seeds, sugar, and 2 cups of milk in a medium saucepan. Cook over medium heat, occasionally stirring until boiling.
Mix the cornstarch, egg yolks, and one cup of milk. Whisk with a balloon whisk for 2 minutes. You must ensure that all the cornstarch is dissolved so that the cream will be smooth.
Once the milk with the poppies boils, add it as a thin thread to the yolk mixture whisking all the time. Return everything to the pot and continue cooking over medium heat until thickened, about 5 minutes, stirring. Once it boils, cook for 1 minute more. Remove from heat and add butter, mixing until fully incorporated.
Pour over the baked crust, don’t worry if it’s still hot. Spread flat.
Let cool and enjoy it.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven baked
- Cuisine: Chilean
Keywords: Poppyseed kuchen, poppyseed tart
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