February 21st
2007
Don’t you hate it when someone tells you, wearing your brightest smile, that you have poppy seeds between your teeth? And all you can think of is how many hours ago did I have my piece of cake? Here is a superfluous advice: check you smile in the mirror after you quit eating poppy seed cake! Regardless, what makes any potential hassle worthwhile is this cake. If you love poppy seed as much as I do, you’ll love it.
German readers may remember the advertising song “Hätt’ ich Dich heut’ erwartet, hätt’ ich Kuchen gemacht”, equivalent to the English original “If I Knew You Were Coming, I’d Have Baked A Cake” sung by Ernie from Sesame Street. Long ago, the German song was abused to advertise small cakes which had been sold in sealed little glasses or are they still available? Taste-wise these cakes couldn’t knock you off your feet, but the concept of baking cakes in glasses to preserve them became quite popular. I mean really popular. The idea was picked up by trendy bread baked in clay pots and cakes on sticks. But trends pass by and so I almost forgot about them until I was looking for a neat little foodie gift. I not only rediscovered a great concept – 12 glasses of cake over the last two weeks certainly speak for itself – but what I found myself is the best poppy seed cake recipe I have baked so far.
Myth or not: Poppyseed and positive drug testings? Read on »
Typical poppy seed cake recipes require a pie crust and a filling, which not necessarily makes them an ideal choice for an effortless, in-between work days cure to remedy severe cake craving. This recipe however is different in that the batter is whipped up in less than five minutes and chances are it will be eaten about as fast when served at a coffee table. The only important aspect may be the poppy seed itself. It is essential for this recipe that it is freshly ground, not whole, which is quite a task to track down, even here in Munich (the nut stall at Viktualienmarkt sells it). Online sources recommend grinding it with your coffee grinder, but I haven’t done that yet and therefore can’t give a thumbs up.
With its fluffy texture, juicy and nutty in taste, I got so excited about it, this cake was the perfect candidate to get canned! I used regular jam glasses (400ml) with a shape that is not tapered toward the top. That’s important, because you want to release the cake someday in the future as opposed to eating it it with a spoon from the glass, right? Further, due preparation (greasing & flouring) is key, otherwise…yep, make sure you have that spoon handy… I haven’t run into any troubles unmolding my cakes so far, not even after a few weeks (rarely did they last longer than four weeks, they never had a real chance to begin with). To loosen the cake from the glass container, roll it back and forth and softly pat them from every side, just before performing the final flip.
Concerning food safety: Just like canning jam is said to possibly come with health damaging pitfalls, so could the process of canning cakes or breads. There seems to be a huge difference in concerns depending on different countries, while I haven’t come across any news in German cookbooks or forums (where this baking style is really popular) you can find further information here.
A quick word on the baking time: I use a separate baking thermometer to control the temperature, but there are other ways to stay on top of the baking process. As an alternative, and really the best way to ensure a properly baked cake is to test it with a wooden skewer – poke it in the cake towards the end of the baking time and it should come out almost clean. Every oven behaves a bit different, so when I try new recipes from my mom, I rarely follow her exact baking times, simply because I know for a fact that her old oven’s real temperature differs quite a bit from what she sets it to.
Steps for one large cake:
Preheat the oven to 180°C (360°F). For best results, all ingredients should have room temperature.
Prepare the baking dish in advance: Brush it generously with soft butter and dust it with flour thoroughly until every little spot is covered – this ensures easy unmolding afterwards. Give the dish up-side-down a pat on the back to get rid of any excess flour. Set aside.
In a large bowl cream together the eggs, butter and sugar until smooth, then add the ground poppy seed and crème fraîche (& optionally: the zest of an untreated lime), whisk again. In a separate bowl, mix the sifted flour with the baking powder, then add it to the batter and stir until everything is well blended.
Now pour batter into the greased & floured baking dish and bake just below the middle rack in your preheated oven, for roughly 45-50 minutes. Check if the cake is done by poking in a wooden skewer – it should come out almost clean. Remove the cake from the oven, let it cool for about 10 minutes, then carefully unmold it onto a plate. Let cool completely before dusting it generously with confectioners’ sugar.
Steps for four small cakes in glasses (400ml):
Preheat the oven to 180°C (360°F). For best results, all ingredients should have room temperature.
Prepare the glasses in advance: Brush them generously with soft butter and dust them with flour thoroughly until every little spot is covered – this ensures easy unmolding afterwards. Give them up-side-down a pat on the back to get rid of any excess flour. Set aside.
In a large bowl cream together the eggs, butter and sugar until smooth, then add the ground poppyseed and crème fraîche (optionally: the zest of an untreated lime), whisk again. In a separate bowl, mix the sifted flour with the baking powder, then add it to the batter and stir until everything is well blended.
Now carefully fill the batter into the greased & floured glasses 2/3 – 3/4 full (a piping bag or teaspoon works great), clean the rims and bake just below the middle rack in your preheated oven, for roughly 30-40 minutes. Check if the cakes are done by poking in a wooden skewer – it should come out almost clean. Remove the cakes from the oven, let them “steam off” only very shortly (2-3 minutes) and then screw on the lids - protect your hands with a towel, the glasses will be still hot! If the cakes have risen a bit beyond the top, you may push them down gently or – if they grew to much – alternatively slice off the top and enjoy it right away…
Note: While the cakes cool down a vacuum will develop – how can you tell? The lids won’t make a clicking-sound anymore when pressed down. In a dark place the cakes can now be kept for a couple of months without losing their freshness and taste.
To be on the safe side you could sterilize the lids in boiling water (before closing the glasses), the heat will expand the gumming and therefore ensure a proper vacuum.
Poppyseed cake
Recipe source: Own creation
Required time: preparation 10 min., baking time: 45-50 min. (for one large cake) / 30-40 min. (canned in 400ml glasses)
.
Ingredients (yields one large cake or four 400ml glasses)
250g soft butter (plus extra for greasing the baking forms/glasses)
200g white sugar
5 eggs (size medium to large)
100g freshly ground/crushed poppy seed
75g crème fraîche
optional addition: cest of an untreated lime
200g plain flour (plus extra for greasing the baking forms/glasses)
2 tsp baking powder
for decoration: dust with confectioners' sugar
What a champion idea! I have never seen a bottled cake before and this does look like a perfect foodie gift!
Fantastic idea, I didn't know that it is possible to preserve cake! What a lovely gift!
wow those cakes seems so delicious, miam!
Oh wow, this is a great idea. I could have cakes at hand anytime T. has the munchies. But I always thought that the cakes in the glasses are baked with the lid on. Have you tried that? Or would it be the foodie equivalent to making a bomb? :-)
How very creative! I've never heard of cake in glasses - and when I saw the first picture, I assumed it was a cake mix. (Which makes a nice gift too, for sure, but this is really taking it one step further!)
I love the cake in glas idea!
But:
DON'T! USE! A COFFEEGRINDER!
My mother ruined three trying to grind poppyseed before she found out that poppyseed actually isn't ground but crushed. Two years ago we gave her a poppyseed crusher (Mohnquetsche) for her birthday, so she can use it the moment she wants to make poppyseed cake (crushed poppyseeds turn rancid quite qiuckly).
wonderful...oups I want just a little piece of them.....cakes in glasses great idea
They look awesome! How does their taste develop over time?
Wow, cake in a jar! Never heard of or seen that before, but I really like the idea - will definitely try it sometime soon. I love your labels and packaging also. A perfect foodie gift...
You may say that canned cakes was a fad but man what a good fad it was/is/should be? Would this work with any kind of cake recipe, for example a gingerbread? Great photos too!
I have been reading your blog for quite a while now and must say that I like it a lot. So far no comments from me but this cake is such a neat idea that I had to break my silence :-)
But I disagree with kaltmamsell: a coffeegrinder can be used for grinding poppy seeds BUT because of the oiliness of poppy seeds it is highly advisable to mix it with sugar before grinding, then the coffeegrinder will also survive the process :-))
Thanks very much for featuring my site on your new-found links, especially as it made me discover yours! It's beautiful.
i do love this idea very much. never seen cakes in jars before. something to try out for sure!
great idea. the trend of cakes in jars has passed us by in austria as well as the uk, i guess... but how clever! i will certainly try this.
as for the poppyseeds: impossible to get ground ones here and, unlike austria, they don't have machines available at every supermarket where you can grind your own. my mum does use her coffee grinder, but it is one she got for ther wedding, newer models just make a mess of them! something like this http://tinyurl.com/3xsmvk will still work, however!
What a scrumptious idea. I don't really understand the appeal of poppy seeds - they don't have a distinctive taste, they add little to the dough, they are not even uniquely attractive. But offer me a poppy seed muffin or roll or cake or ... and I'll go for it every time. Perhaps it is the delicate crunch, add more a layer of texture than flavor. Whatever it is, this is a lovely new take on an old favorite and I am impressed. Thanks!
C'est une idée geniale!
Jam glasses -- what a cool idea. I'm amazed with all the ideas you come up with. Well done!
I LOVE this recipes! I saw bread baked in empty cans and tiramis steamed in jars but this looks fabolous!
Poppy seeds are widely used in Bengali cuisine, and hence are a staple of my Mum's kitchen cupboard. Years ago, when we lived in Brunei the government decided to ban poppy seeds because of their rather sketchy link to opiates. The result of this was that my Mum and other Bengali housewives would regularly import large quantities of the illegal substances on our trips abroad, holding our breaths and trying not to look suspicious as we walked through the "nothing to declare" customs exit.
Das ist eines meiner Lieblingsmitbringsel, immer gut für einen kleinen Aha-Effekt. Von Dr. Oetker gibt es sogar ein ganzes Buch mit Rezpten. Allerdings klappt es bei mir ganz selten, dass ich die Gläser richtig befülle, meistens geht der Teig viel zu hoch. Mit Deckel drauf habe ich auch schon gebacken, aber da hat das mit dem Vakuum nie richtig funktioniert.
looks like you consume a lot of jam! hahaha...the cake looks delicious and i love the packaging!
Wow ! Such a great idea I couldn't wait much longer to try it, they are in the oven now and the house is starting to smell wonderfully...Can't wait ; )
I love your blog !
Thank you
they look beautiful! I'd just be scared of the glass jars exploding in the oven..that's never happened has it?!
The cakes look yummy and sound so easy! By the way, I saw a pack of ground poppy seed at my nearest Tengelmann market here in Munich - don't ask me how fresh the poppy seed is though!
I'm just wondering if I could grind the poppy with my mortar and pestle...
These look like wonderful gifts! Thanks for all the tips and insights to making it and making sure the lids are sterile. I'm guessing this technique would also work for other dense cake recipes., perhaps something with flaxseed meal.
Eating this poppy seed cake is well worth the risk of a black-toothed smile. :)
Ingeniuos idea. Lovely cake.
As usual, wonderful post and beautiful pics. Have to say that your blog is one of the first (a whole 1.5 years ago or so now) that inspired me towards working on my photography, I thank you for that!
The site has changed since I was last here, its just fantAbulous, I really love it.
Nika
Congratulation again! Your foodblog everytime is getting better! I loved the idea of cooking in a jar. Ive noticed that other person asked the same question im about to make, but as i didnt found the answer..here it goes again: Will it work with a different cake? A simple chocalate cake for an example? Thanks for sharing your knowledge with us.
kisses,
YUMMY！it looks so gorgeous~ i like it very much~
Oh, i love this recipe and i'm crazy of the cake tin... It's so gorgeous. A good idea !
I've never seen or heard of cakes-in-can before - such a fun and neat idea! I'll keep my eyes open for straight cans, so I can replicate the recipe:)
What fun to give and receive! Poppy Seed Cake is a perennial favorite and this is a brilliant idea!
[...] Canned Cake with love (deliciousdays) Mohnkuchen im Glas [...]
I can't wait for the week-end to come: I will definitely try to bake these tiny cakes! A great idea and a nice "Mitbringsel" for every cake lover (and who is not...). Where do you actually buy the glasses? I have so far only seen the ones which are tapered towards the top...
I like the idea of cake in a jar. It's new to me.
Fantastic!
I've made this cake!!!!!!!!!!!!!!!
WOUW!!!! What a great ide to give it as a gift!
Thanks
[...] this revelation. I was reading a recipe for poppyseed cake, and the attendant instructions for baking cakes in jars — canned cake! Already, we’re talking brilliant. And then, I read this, about how [...]
How cool & what a neat gift idea! I love poppyseeds in sweet & savory recipes. Cheers!
What an amazing idea! I am definitely doing this. It would be perfect for me where I don't have a lot of time, being in school, to cook.
Scott, Hihi, I'll keep that in mind, the next time I'm about to smell some spices... ;)
Hande, There are actually three different methods. The one I described, baking it with the lid on (or closed Weck glasses) or preserving it in a large pot of water. I've only tried "my" method so far and since it's dead easy and never failed, I don't feel the need to experiment with the others. But that doesn't mean there are no other, equally good techniques!
Dear Kaltmamsell, Your right, poppy seed is actually crushed, not ground. But even my favorite nut stall at the Viktualienmarkt (Gewürzwerk) sells it as "ground", simply because (I asked them!) nobody wants to buy "crushed" poppy seed, people demand it "ground". So they stopped trying to explain it to each and every customer and simply started referring to it as "ground" poppy seed ;)
Selena, The Cakes in the glasses are even juicer than the regular baked ones, "very good" is all I can say ;)
Johanna, how about swapping ground poppy seed for wasabi peanuts (Oliver loved them and we only get peas around here)? I tried pre-packed ground poppy seed (from Austria) some weeks ago and it was pretty good, but the supermarket doesn't have it in stock anymore. Will have to search harder...
Debjani, What a fun story! I think it is really odd, that poppy seed still has a weird rep when used for baking/cooking. Loving all things poppy seed, I will have to take a closer look into Bengali kitchen... ;)
Atia, No, the glasses will not explode in the oven. Nevertheless it's good to handle them with care, as the temperature differences will make the glasses more "sensitive".
Dorothee, Funny you mention it, I discovered ground poppy seed at Kaufhof a few weeks ago, just to find out, that they don't sell it anymore. Even the shop assistant couldn't say why they only sold it for a very short period of time. Meanwhile my friend Kristin is also hooked on this recipe, she told me about the ground poppy seed she found at Tengelmann (Haidhausen), BUT they don't sell it there anymore, too! Strange coincidence! Something is going on...
Nika, Thank you for your lovely feedback, I feel honored to be an inspiration for others :)
Patricia, Terry B, Maria, Yes, it works with different cakes as well, but I would not generalize and say it will work with every cake. I've made simple lemon cakes as well as eggnog cakes in the past and never had a problem. The cakes need to have a rather solid structure. Perhaps start off with this recipe - as it really works like a charm - and then decide which of your own cake recipes you'd like to adapt to this method?
Ulrike, I bought the glasses at Kustermann in Munich, but you should be able to get them online, too. Try here and here.
This is the first time I gave a food blog recipe a go and all I can say is THANK YOU!!!!! The batter was whipped up within minutes and the result is fab! The only struggle was to find ground poppy seed, but it was sooo worth it :)))
I just discovered your site about two days ago, and I already love it! The first thing I saw was the poppy seed cake, and I knew that this was going to be a favorite site for me. I have a HUGE thing for poppy seed muffins, cake, poppy seed yummy heaven! I'm a foodie in training and expanding my cooking skills. This is a recipe that I'll have to try, since I'm trying to get better at baking. Thank you so much for such a wonderful site and recipes!
I've given friends layered cake mixes in jars as gifts, but never considered making the actual cake in the jar. What a great idea and such beautiful presentation, too!
Wow...I love the very neat idea..of baking cakes in little tins..will definetely be making it very soon!
shocked with this idea of baking a cake in jam jar! although i worry it might explode in the oven, but i might give it ago even if my mother moans after exams! ~
find your blog thorough delicious. magazine, thrill to see english blogs on food too~ i guess i am too narrowed down to reading chinese foodie blog. many thx for bringing me into the english food blogs!
[...] canned cakes by delicious [...]
Supergute Idee! Muss ich auch mal ausprobieren.
Mary, Thank you for getting back to me and I'm glad you enjoyed your baking results! Meanwhile this recipe is being heavily used by friends as well as neighbors and family, looks like there are many poppy seed lovers out there!
Arcadia the Foodie, Thanks for the lovely feedback! If your trying to get better at baking, this is the perfect recipe for you - besides your weak spot for poppy seeds. It even became a standard in my friend Kristin's coffee shop next door.
Suzie, Your welcome ;) I haven't experienced any problems with the jars in the oven, but it's better to handle the glasses with care, since they're are exposed to a huge change in temperature.
Went to Tengelmann (in Westend) the other day, and they had ground poppy seed on the baking stuff shelf. Next time I'm going to Edeka, I'll check there!
Hey this is the first time i've seen a cake in a bottle seriously...and no i dont live in the jungle or prehistoric times ....just have'nt come across them.Seen bread being baked in a can by Jamie Oliver but this one is totally new.Now i have to try it.
I hope u know i've almost started worshiping u...n ur blog.:-))) Great ideas, great recipes, great reading matter...a wonderful exerience.Just kicking myself for not having discoved your blog earlier.
What a great recipe! I love both poppy seeds and the idea of offering a can of cake!
Beautiful gems in jars!
Hello,
I love your blog and have been reading it for a while. I tried your canned cake recipe and it was a complete disaster as it turned out to be really smelly (strong smell of eggs) and greasy. I did not crush the poppyseed. Do you think it might be the reason? Your cake in the picture looks gorgeous, firm and nice unlike mine which was soft, smelly and greasy. I felt very disappointed. What should I do in order to succeed in this recipe? Thanks a lot.
EDIT: Hi Seda, it's essential for this recipe to use freshly ground/crushed poppy seed, as it has a completely different consistency. This way you lay the groundwork for the necessary interaction and correct ratio of wet and dry ingredients, the result is a wonderful creamy batter. If you follow the recipe closely, you shouldn't experience any problems. Meanwhile not only a couple of my friends successfully tested this cake recipe, but our favorite coffee-shop bakes and sells it, too.
Oh, this is beautiful! I wanted to make one right away but, not really having any access to poppy seeds I did a quick online search for an alternative batter and, much to my dismay, found a site from Penn State warning against making or eating canned cakes due to the risk of contracting botulism. Is this true? There are so many recipes for canned cakes and it seems like it's such an old way of making them I find it hard to believe, but I don't do much canning so I have no idea.
Dorothee, Kaufhof too seemed to have just gotten a large shipment in - I already stocked up on it.
j, Same thing with canning jam and other goods, you have to ensure you're working with clean (sanitized) dishes. Also, it seems to be country specific thing, I haven't seen any official warnings or such here in Germany - quite the contrary, you can find entire cookbooks dedicated to the topic.
[...] Der Anlass des Quetschens: Mohnkuchen im Glas. [...]
great idea! I cant wait to try it! Thank you so much for sharing it.
oh my god! how delicious they (cakes) seems ? i m greedy to eat it. but i khow this is not possible. but i can imagine it in reallity. in fact these are really amazing ideas.
[...] a regular reader of many food blogs, and have noticed that canning (even cakes!) and baking breads has come back into favor, while cheese-making is still… well… left [...]
I was wondering if these would send well by post? I have someone I'd like sending one of these to but mail takes two weeks to reach him. This sounds lovely!
[...] Schluss noch zwei nicht nur kulniarisch geschätze Bloggerinnen um ihre Medienschokomousse und den Mohnkuchen im Glas. Letzterer wird übrigens im nächsten Jahr gleich um ein ganzes Buch ergänzt. Chapeau! Und merci [...]
can you convert this to US measurements? I don't know how to measure grams of butter but the cake sounds wonderful.
EDIT: Hi Cyndi, Here are a few good resources, that might help: gram/cup conversion and general conversion pages
[...] Cupcake in a jar! So cute! [...]
[...] is just so appealing… In addition to the cute factor, which extends also to flower pot bread, cakes in jars, it reaches out to me lazy heart since you can bake and eat from just one mug. No multiple bowls [...]
As a tourist to Germany in March 2008, I saw and received my first cake in a jar.
It was included in a gift basket from a particular village we visited. All the products were locally grown or made. The baker had the same surname that I do. That made it even more special. I brought it back to the USA to share with family and we enjoyed it immensely! So a German custom may now become a custom in a small town in North Carolina USA. Thanks for your recipe.
[...] If you use other glasses than weck, follow the manufacturers instructions for canning. (Canning these cakes works exactly like canning fruit or vegetables). Let the glasses cool completely. The vacuum which makes the preserving possible will develop while cooling down. For more information on canning cakes, you can also find some useful information here. [...]
[...] cover. 27. Print a poster, any size. 28. Free business card maker. 29. Lots more printables. 30. Canned cakes baked with love. 31. Easy ribbon headband. 32. Cookie of the month club. 33. Playing card notebooks. 34. Sock [...]
I baked one single, large cake and it turned out marvelous! Next I'll try too bake them in glasses, what a perfect giveaway for Christmas :)
These cakes are cute, no doubt, but any university extension educator or USDA nutrition expert will tell you that this is a very risky thing to do!! The temperature reached at the time the seal is in place is not high enough to guarantee that all bacteria have been killed. Adorable gift, yes, but do you really want to risk giving your friends and family a food-borne illness? Bake the cake in the jar or can, and then remove it. You still have the cute shape, and then package it in colored celophane or a decorative bag. The shelf life is no longer than that of a cake or bread baked in a regular pan. Please be safe!
Any tips on where to buy jars that aren't tapered at the top?!
[...] twist on baking yummy bread/cake- bake it in a jar…it’s much [...]
[...] machen und in eigene Gläser füllen! Das ist ein Zitat aus einem Kommentar zu einem post von delicious:days: (…) any university extension educator or USDA nutrition expert will tell you that this is a [...]
[...] Christmas gifts. I’m pretty sure I’m going to either do Christmas Cupcake Pops or canned cakes. The canned cakes will probably be the best, because its less work, more filling, and lasts [...]
[...] cream, pudding, chocolate chips… its a very calorie heavy cake. My students didn’t can the cake, its a recipe for a bunt cake, but I have a feeling it will turn out great to be [...]
hi found this link on a forum for gifts for our soilders over seas. Other than the careful packaging, would you advise that these cakes could be sent? What is the life of a cake in a jar??
Where do you find those labels that are seen in the first pic? Or were those custom made?
EDIT Nicky: Hi Naomi, Yes, there were custom made - it's a lot of fun, too :)
Hi, these are great instructions! Many sites about jar baking don't give enough detail.
I make jar cakes and brownies for my Etsy shop, EmilysEdibles. I'm fairly new at this and I was wondering if you've ever sold yours. I live in Michigan, USA. People haven't heard of jar cakes much-- have they in Europe?
Lately I've been tinkering with temperatures, bake times, and levels of batter to find what works for JAR baking specifically. Looks like you have this down pat.
Check out my Etsy site here:
http://www.etsy.com/shop.php?user_id=7675992
and let me know what you think or if you'd like to order something. I love your website. Thanks!
I am thrilled to have upon this! I can am going to get baking first thing in the morning so that these yummy treats can be sent to my son in Afghanistan. He will cry with joy when he gets a taste of home! THANK YOU!
This cake is absolutely delicious!! I got your cooking book as a present with the remark: you have to try the poppy seed cake. It is now my new favourite ( I guess it will be my all-time favourite!). Whenever I bake a cake for a friend's birthday, this is my first choice. And the feedback is overwhelming. Thanks for this Nicky.
[...] ritrovato il sito originale, la ricetta in italiano, non so in quale meandro del pc � infilata... Canned Cakes - Baked with Love delicious:days quando la trovo, se ci sono problemi, la metto sul forum __________________ [...]
[...] qualche fotina?........ per esempio i barattoli di che tipo? le foto sono qui Canned Cakes - Baked with Love delicious:days scusami, ma siccome la discussione era iniziata su buongiorno forum e l� avevamo parlato dei [...]
"Concerning food safety: Just like canning jam is said to possibly come with health damaging pitfalls, so could the process of canning cakes or breads."
As far as safety is concerned, canning cakes or breads is completely different than canning jams or jellies. Home canned jams and jellies are high in sugar, very acidic and have low water activity (aw). These three components work together to keep the jam safe from botulism when its in an oxygen free environment, such as a sealed canning jar. Home canned cakes or breads are relatively low in sugar, low in acidity and high in water activity. With out getting technical, these three components are just within the ideal conditions for botulism growth, when sealed in an oxygen free environment, like a sealed canning jar.
You just gave me a fantastic gift idea with the canned cakes, definitely will be among my presents for my loved ones this year!!!Thank you
Hello!
is there an alternative to poppy seeds?
Hi Shuurei, I would try to use the same amount of ground nuts instead, like almonds for example. Let me know, how it worked out.
Poppy seeds have a totally unique taste - one which I just love.
My Wife's mum was smelling some out of a bag before cooking last year - and ended up sneezing seeds out all day.