Ganzer Birnen-Mohn-Kuchen mit goldener Kardamom-Honig-Glasur auf rustikalem Holztisch, winterliche Dekoration

Winter Pear Poppy Seed Cake with Cardamom Honey Glaze

Name: Winter Pear Poppy Seed Cake with Cardamom Honey Glaze
Prep time: 45 min
Cook time: 55 min
Total time: 130 min
Yield: 12 Servings
Cuisine: International
Ingredients: 200.000 g 200g plain flour; 100.000 g 100g ground poppy seeds; 150.000 g 150g caster sugar; 100.000 g 100g butter (room temperature); 3.000 Stück 3 medium eggs; 150.000 ml 150ml milk; 1.000 TL 1 tsp baking powder; 1.000 TL 1 tsp ground cardamom; 1.000 Prise 1 pinch salt; 3.000 Stück 3 ripe pears (Conference or Williams); 1.000 EL 1 tbsp lemon juice; 150.000 g 150g icing sugar; 3.000 EL 3 tbsp liquid honey; 2.000 EL 2 tbsp hot milk; 0.500 TL 0.5 tsp ground cardamom; 1.000 TL 1 tsp lemon juice

⚠ Gluten ⚠ Milk ⚠ Eggs

Angeschnittener Birnen-Mohn-Kuchen mit sichtbaren Birnenstücken und dunkler Mohnstruktur, glasierte Oberfläche

Birnen-Mohn-Kuchen von oben fotografiert auf weissem Kuchenteller, umgeben von frischen Birnen und Mohnkapseln

Moist Swiss winter cake with sweet pears, aromatic poppy seeds and exotic cardamom. The creamy honey glaze with a hint of lemon makes this special cake the perfect dessert for cold winter days.

Contains the following allergens:

Gluten Milk Eggs

Preparation

45 min.

Baking Time

55 min.

Servings

Difficulty

Medium

Instructions

Peel, core and dice the pears into small cubes. Drizzle with lemon juice to prevent browning. Set aside.

Grease a 26cm springform pan and dust with flour. Preheat oven to 180°C (160°C fan/350°F).

Beat room temperature butter with sugar in a mixing bowl until light and fluffy. This takes about 5 minutes with an electric mixer.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, whisk together flour, ground poppy seeds, baking powder, cardamom and salt.

Alternately fold the flour-poppy mixture and milk into the butter-egg mixture, beginning and ending with flour mixture. Mix just until combined.

Gently fold the prepared pear cubes into the batter, distributing evenly.

Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted in center comes out clean.

Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Sift icing sugar into a bowl. Whisk together honey, hot milk, cardamom and lemon juice, then stir into icing sugar until smooth and thick.

Pour glaze evenly over cooled cake and spread with a palette knife. Let set for 15 minutes before slicing.

Ingredients

12 Servings

200g plain flour 200 g
100g ground poppy seeds 100 g
150g caster sugar 150 g
100g butter (room temperature) 100 g
3 medium eggs 3 Stück
150ml milk 150 ml
1 tsp baking powder 1 TL
1 tsp ground cardamom 1 TL
1 pinch salt 1 Prise
3 ripe pears (Conference or Williams) 3 Stück
1 tbsp lemon juice 1 EL
150g icing sugar 150 g
3 tbsp liquid honey 3 EL
2 tbsp hot milk 2 EL
0.5 tsp ground cardamom 0.5 TL
1 tsp lemon juice 1 TL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Winter Pear Poppy Seed Cake with Cardamom Honey Glaze make?

The recipe Winter Pear Poppy Seed Cake with Cardamom Honey Glaze is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Winter Pear Poppy Seed Cake with Cardamom Honey Glaze?

Preparation takes about 45 minutes and baking about 55 minutes – roughly 130 minutes in total.

How long does Winter Pear Poppy Seed Cake with Cardamom Honey Glaze keep?

Winter Pear Poppy Seed Cake with Cardamom Honey Glaze tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.