Cakes

Poppy Seed Cake | Afyon-Style Ground Poppy Seed Cake

Name: Poppy Seed Cake | Afyon-Style Ground Poppy Seed Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 14 dilim
Ingredients: 300 gram flour; 120 gram ground poppy seeds; 200 gram granulated sugar; 4 adet egg; 150 ml vegetable oil; 150 ml whole milk; 10 gram baking powder; 8 gram lemon zest

2.7 3 reviews 0 views

Serving14 slice

Prep + Cooking 25 min + 45 min

DifficultyEasy

Cooking Temperature175°C oven

Cakes

Cuisine

Turkish cuisine

Features

Vegetarian Mid-range budget (₺₺)

Admin DadaGastroPremier Commis

21 August 2026 Last updated: 21 August 2026

This Afyon cake is made with ground poppy seeds mixed directly into the batter, leaving gray streaks in each slice. The seeds are not used whole: their shells will not break, so the oil will not release and they will crunch in your mouth. Toasting the ground seeds briefly brings out their aroma; untoasted poppy seeds add color but little else to the cake.

Poppy Seed Cake | Afyon-Style Ground Poppy Seed Cake

14 slice 25 min + 45 min Easy 175°C oven

Step by Step

How to make it?

Toast the poppy seeds

5 min

Toast the ground poppy seeds in a dry skillet over low heat for 3 minutes, stirring constantly. Remove from the heat when fragrant and just beginning to look glossy; do not let them darken, or they will quickly turn bitter. Spread them on a wide plate to cool.

Beat the eggs and sugar

6 min

Beat the eggs and sugar on high speed for 5 minutes, until pale and doubled in volume. This provides half the cake’s rise, so do not shorten the time.

Add the liquids

3 min

Pour in the vegetable oil in a thin stream while mixing on low speed, then add the milk and lemon zest.

Add the dry ingredients

4 min

Sift in the flour and baking powder. Add the cooled poppy seeds and fold with a spatula, lifting from the bottom until no flour is visible. Do not overmix; as the gluten develops, the cake will become rubbery.

Pour into the pan

3 min

Pour the mixture into a greased and floured loaf pan and smooth the surface with a spatula. Tap the pan lightly on the counter twice to release air bubbles.

Bake

45 min

Bake in an oven preheated to 175°C / 345°F for 45 minutes, and do not open the oven door during the first 25 minutes. The batter is dark from the start, so you cannot judge doneness by its color. It is ready when a toothpick inserted in the center comes out clean. Let it rest in the pan for 10 minutes, then transfer to a wire rack.

Reminder

Let the toasted poppy seeds cool completely before adding them to the batter, and cool the cake on a wire rack for at least 1 hour. These times are not included in the recipe duration; a warm poppy seed cake will crumble when sliced.

Nutritional Values · 1 serving

Values are estimates

300 kcalCalories

6 gProtein

33 gCarbohydrate

16 gFat

2 gFiber

15 gSugar

90 mgSodium

3 gSaturated Fat

Protein 8% Carbohydrate 44% Fat 48%

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Ingredients

8 ingredients · 14 slice for

14 sliceServing

For the cake
300 g flour
120 g ground poppy seeds

What can I use instead?
ground walnuts — use the same amount for a lighter color and sweeter flavor

ground sesame seeds — make a richer cake with a tahini-like aroma
200 g granulated sugar
4 pcs egg
150 ml vegetable oil

What can I use instead?
melted butter — use 165 g for a richer flavor, but the cake will firm up a little as it cools
150 ml whole milk

What can I use instead?
plant-based milk — use the same amount; the result will be the same

yogurt — use 160 g for a moister cake
10 g baking powder

What can I use instead?
baking soda and lemon juice — 6 g baking soda and 12 ml lemon juice provide the same leavening
8 g lemon zest

What can I use instead?
orange zest — use the same amount for a sweeter, milder aroma