Poppy seed cake with crumbles, WITHOUT custard powder

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This is another recipe from "grandma's kitchen", because grandma could still bake without ready-made bags and baking mixes. That's the highlight of this recipe, we make everything ourselves and you can taste it!

Clearly poppy seed cake is not to everyone's taste, but who likes poppy seeds will LOVE this cake! The is really easy to prepare, brilliant in taste and is especially a variant WITHOUT pudding powder, on which yes most poppy seed cakes rely. I gave the cake to my work colleagues to taste and all were thrilled. Exactly this enthusiasm has moved me to spread the recipe here, so that everyone who wants has the opportunity to bake this great, simple and delicious cake at home.

Let's first take a look at the ingredients:

For base & crumble: 

  • 250g butter 
  • 200g sugar 
  • 1 pk vanilla sugar or 1 teaspoon of vanilla extract.
  • 1 egg 
  • 500g flour  


For the poppy seed mixture: 

  • 1l milk 
  • 250g sugar 
  • 160g soft wheat semolina 
  • 350g poppy seeds, ground 
  • 100g butter  


For the icing: 

  • 125g powdered sugar 
  • a little lemon juice

In this recipe, we don't need pudding powder because we use the soft wheat semolina instead. Sounds a little strange at first, but I promise you, the result will be phenomenal. 

Therefore, we already come to the preparation:

  1. We start with the dough for the base and the crumble:
  2. We put the butter in a bowl.
  3. We add the sugar and begin to roughly mix the whole thing with a dough hook.
  4. While still kneading, we add the vanilla sugar.
  5. Also while stirring, we now add the egg, the dough now becomes relatively liquid.
  6. We add the flour and the dough becomes quite "streuselig".
  7. Now we put half of the dough on our baking tray covered with baking paper and form a thin base. This works very well by hand or you can use a small dough roller.
  8. The remaining half of the dough we put in the refrigerator.


The poppy seed filling:

  1. Pour the milk into a saucepan with the sugar and bring to the boil. Stir occasionally to ensure that the sugar dissolves nicely.
  2. Once the whole thing has come to the boil, we reduce the heat and add the semolina. The mixture simmers for about two minutes, stirring vigorously so that no lumps form.
  3. Now we add the poppy seeds and stir them completely into the mixture.
  4. The mass should now have become much firmer, a good opportunity to add the butter into the pot and stir it in. The butter should melt quickly in the still warm mass, so that stirring is no problem.
  5. We now let the poppy seed filling cool down a little.

The cake

  1. Preheat the oven to 180° top and bottom heat.
  2. We grab the tray with the base and spread the poppy seed filling evenly on it.
  3. We take the rest of the dough from the fridge and crumble it over the poppy seed mixture.
  4. The cake goes into the oven and bakes for about 40 minutes.
  5. While the cake is nearing the end of the baking time, we grab a small bowl and prepare the frosting using powdered sugar and lemon juice. Simply mix the two ingredients together with a spoon, slowly adding the lemon juice until the desired consistency is reached. This should be viscous.
  6. Use the spoon to creatively spread the frosting over the finished cake.

I tell you, the cake is an absolute poem! For those who might prefer to watch an instructional video, that too is available and of course can be watched right here. It's in German, but it has English subtitles.


I wish you good appetite and much fun with this recipe!








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