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“This solid, satisfying cake was typical of a hearty Victorian tea. Fresh lavender makes a pretty and aromatic garnish”
1hr 20mins

Ingredients Nutrition


  1. Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
  2. Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
  3. Cream the butter and gradually add 1 1/4 cups of the sugar.
  4. Beat in the zests and the poppy seeds.
  5. Add the egg yolks, one at a time, beating well after each addition.
  6. Continue beating for about 5 minutes, until the mixture if very light and creamy.
  7. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
  8. Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
  9. Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
  10. Pour batter carefully into the prepared pan.
  11. Bake one hour, or until a toothpick comes out clean when tested in the center.
  12. Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
  13. Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
  14. Pour the citrus syrup all over the top to cover completely.
  15. Cool cake in the pan to allow syrup to be absorbed completely.
  16. Remove cake from pan and serve.

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