Poppy seed kuchen is a traditional dessert in Germany widely enjoyed in various Central European countries. Kuchen, which means cake in German, is a sweet pastry. It typically features a rich and tender dough filled with a sweet poppy seed filling.
The dough for poppy seed kuchen is often made with flour, sugar, butter, eggs, and yeast, resulting in a soft and slightly sweet base. The poppy seed filling is usually made by grinding and combining them with ingredients such as milk, sugar, butter, and sometimes ground nuts or raisins, depending on the recipe variation.
The poppy seed filling gives the kuchen a unique, nutty flavor and a slightly grainy texture, which contrasts nicely with the soft, fluffy dough. The kuchen is often topped with a sweet glaze or dusted with powdered sugar for added sweetness and presentation.
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 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. Poppy seeds have been used in sweets for centuries. I love Poppy Hamastachens, a classic Jewish cookie.
In Chile, they are popular in the pound or bundt cakes.
Another traditional Chilean recipe with poppy seeds is Torta de Amapolas Poppy Seed Layer Cake.
Print
Poppy Seed Kuchen
A Chilean-German treat.
- Total Time: 1 hour and 10 minutes
- Yield: 10
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. Press the dough to coat the bottom and edges of the tart pan using your fingers or the palm of your hand.
Bake for 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 to smooth the cream.
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 it cool and enjoy it.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven baked
- Cuisine: Chilean
Recipe I think is pretty good and the crust is great. BUT 1/2 cup of poppy seeds is wayyy to many poppy seeds. So, if you were to make this recipe, please lighten the amount of poppy seeds.
Hi Nick,
Thanks for commenting. I think this is a regional/cultural thing. Any less in Chile will not be cool.
Very interesting!
I love this dessert! Perfect balance of sweet and nutty. I’m always on the hunt for a unique dessert for entertaining, this is my new fav!