This poppy seed cake is fluffy and moist with a hint of rum and it’s not overly sweet.
Ingredients
Servings: 12 slices
For the Poppy Seed Cake Layers:
6 eggs + 2 egg whites, room temperature
1 cup granulated sugar
1 1/4 cup cake flour
1/2 tsp baking powder
1/4 cup dry poppy seeds
For the Rum Syrup:
1 cup very warm water
4 Tbsp granulated sugar
1/3 cup golden rum, I use Bacardi or 2 Tbsp fresh lemon juice (if you must)
Frosting Ingredients:
1 1/2 cups cold heavy whipping cream
2 packages, 8 oz each cream cheese, softened at room temp
3/4 cup granulated sugar
To Decorate the Cake:
1/2 recipe chocolate ganache, found on natashaskitchen.com
1/2 cup shelled pistachios, chopped
13 fresh blackberries
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