Poppy Seed Cake


You can do that too

This summery strawberry cake is perfect for warm days thanks to the refreshing cream and juicy strawberries. The lemon and poppy seed base and the lemon curd cream complement the sweet strawberries perfectly. With this recipe, you can conjure up a great naked cake or small mini cakes. The only difference between the two cakes is the amount of cream.


For the floors:

- 4 eggs
- 150g sugar
- a pinch of salt
- 180g buttermilk
- 180g unflavored oil (rapeseed oil)
- 240g (spelt) flour
- 30g ground poppy seeds
- 1 teaspoon baking powder
- zest of one organic lemon

Lemon curd:
(approx. 200g)

- 1 egg (size L)
- 60ml lemon juice
- 60g sugar
- 1/2 tsp starch
- 25g butter

Cream MINI

- 100g strawberries
- 100g low-fat quark
- 100g mascarpone
- 50g lemon curd
- 1 tsp Sanapart
- vanilla extract


- 400g strawberries
- 400g low-fat quark
- 400g mascarpone
- 200g lemon curd
- 4 tsp Sanapart
- vanilla extract

Other accessories:

- A straight baking tray
- Cake ring/spring tin (Ø)
- Piping bag
- Round nozzle
- Long, straight spreading palette
- Strawberry jam (as desired)
- Colour Mill LEMON and PEACH
- Lots of Happy Sprinkles✨

Sprinkle tip✨

"Spring Vibes Sprinkle Box

A box in the most beautiful spring colors that can be used to create numerous baking works of art!

Take me to the box

Carrot cake

The timeless spring mix! Here, peach tones meet fresh white and golden highlights!

Take me to the box


For the floors:

Preheat the oven to 170°C O/U. Place the cake ring or baking frame on a baking tray lined with baking paper. Weigh out the oil, buttermilk, flour, poppy seeds and baking powder. Add the vanilla extract and lemon zest to the dry ingredients. Weigh the eggs, sugar and salt into a bowl and beat with a hand mixer or food processor for approx. 7-10 minutes until frothy. Briefly stir in the liquid and dry ingredients alternately. Pour the mixture into the tin and place in the oven straight away. Baking time: Cake ring about 60 min, baking frame about 30 min. The baking time may vary by a few minutes depending on the oven. To do this, test with a skewer.

For the cream:

Place all the weighed ingredients in a bowl and mix with a hand mixer. Stir until you have a smooth, firm mixture.

Lemon curd:

First weigh out all the ingredients and prepare a bowl with a fine sieve. Place the egg, lemon juice, sugar and starch in a small pan. Mix everything well with a whisk and heat over a medium heat for about 5-8 minutes, stirring constantly (do not boil!). Remove the pan from the heat and pass the mixture through the sieve. This avoids lumps. Add the butter and mix thoroughly with a whisk. Either cover the curd directly on the surface with cling film or seal airtight and store in a cool place. It will keep for at least a week this way.

Completion NAKED CAKE:

Cut the cake base twice horizontally with a knife so that you have three bases. Cut the strawberries into small cubes and place strawberries on the side for decoration, if desired. Pipe the cream into a piping bag with a round nozzle. Place the bottom cake layer on a cake board or large plate. Spread some of the cream over the base and pipe a slightly higher edge with the cream. Spread strawberry jam on top as desired and spread the strawberries evenly. Place the next base on top and fill. Set aside the rest of the cream for spreading and decorating. Lightly press down the last layer. Wrap the cake in cling film and chill for an hour. Spread the cake with a thin layer of cream and smooth with a palette/stripper. Dye the cream in the colors of your choice (e.g. LEMON & PEACH) and fill into the piping bag with nozzle. Decorate the cake as you wish. There are no limits here. Last but not least, decorate with lots of Happy Sprinkles and place the "love" caketopper.


First cut out 12 circles from the base using a round mold. Cut the strawberries into small cubes and halve three strawberries. Pour the cream into a piping bag with a round nozzle and pipe a border of dots onto six of the bases. Pipe some strawberry jam in the middle if desired and then arrange the strawberries in the middle. Place the other six cake layers on top and press down lightly. Garnish the entire surface with dots. Place half a strawberry on each tartlet and decorate with Happy Sprinkles.✨

Amelie from @macherie.amelie

On Amelie's blog you will find beautiful, minimalist creations in all the pastel colors you can imagine.

Amelie is currently training to become a pastry chef. She puts her heart and soul into each of her creations to perfect their look and taste.

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