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Recipe: poppy seed cake with white chocolate

Blue poppy is the seed of the poppy grown on Texel. There are beautiful poppy fields on the island and you can make a delicious cake with sea buckthorn and white chocolate from this poppy.

Poppy seeds are often combined in cakes with lemon, for this recipe sea buckthorn is chosen, a typical cotton and coastal berry. The sour, fresh taste goes well with the cake.

What is needed

125 grams of soft butter
370 grams of sugar
2 tablespoons of sea buckthorn syrup Waddengoud
25 grams of poppy from the Lap family
2.5 deciliters of milk
560 grams of Texel flour
1 tablespoon of baking soda
pinch of salt
4 eggs

For decoration:
75 grams of white chocolate in small pieces
2 tablespoons of sea buckthorn syrup
2 tablespoons of poppy seeds
Dried flower tea blend from Novalishoeve

How to prepare this dish:

First preheat the oven to 170 ° C. The entire preparation takes about 1 hour. Grease a cake tin with butter. Then beat the butter together with the sugar until it is white and loose, then add the sea buckthorn syrup and the poppy seeds. Add the milk in small amounts until all of the milk has been absorbed by the mass. It can get a bit grainy, that's okay.

Mix the flour, baking powder and a pinch of salt in another bowl and gradually add to the cake mix. Make sure that all of the flour is well incorporated into the mass. Also take the edges of the bowl with you.

Then beat the eggs, add to the cake batter and pour the mixture into the mold. Bake the cake at 170 degrees in about 45 minutes.

Melt the chocolate in a pan au bain-marie. Mix this with sea buckthorn and poppy seeds. Pour the hot chocolate on the cooled cake and decorate it with a dried flower tea blend available from Novalishoeve if you wish.

Tip: It is also possible to bake cupcakes. Prepare the dough as described above and spoon a spoon into a paper cake tin. Then bake the cupcakes for 30 minutes. Finally garnish with the chocolate mixed with poppy seeds and / or flowers.

This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel.

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