Poppyseed Hazelnut Cake with Chocolate Coating

Poppyseed Hazelnut Cake with Chocolate Coating

Outside, trees are starting to turn golden, yellow and red, wind is gusting up and skies aren't always blue. I've started rummaging through my box of knitted scarfs and jumpers, dusted off my boots and today for the first time I even heated up the fireplace. So, it's official, I guess. Apart from a few days of occasional summer reminiscence, the darker and colder seasons have arrived. 

And to be honest, I always love the beginning of autumn. Making a nest at home, cuddling up under a blanket, and YES, most importantly, savouring all the delicious things this season has to offer. Nuts, pumpkin, root veggies, apples, pears, and on and on the list goes.

First off this week is a cake based on ground hazelnuts and poppyseed that I made quite often over the last couple of years. In German supermarkets (don't actually know about other countries) there is a poppyseed mix which is already prepared for using in baked goods. As everything processed, it's packed with a lot of  preservatives and additives. So I attempted my own improvised version, which you will find in the first half of the recipe. 

Poppyseed Baking Mix

makes 300 g

  • 125 g poppyseeds
  • 100 - 120 ml hazelnut milk (see *Note)
  • 50 g dates, pitted
  • 25 g butter
  • 1 tsp chia seeds 

Combine everything in a food processor and blend on high speed until you get a smooth paste-like mixture. Spoon into a bowl and let soak for another 10 minutes. 

*NOTE: The amount of milk used may vary, depending on the moistness of the dates. So it's best to add the hazelnut milk bit by bit adjusting the amount as you blend. 

Poppyseed Hazelnut Cake with Chocolate Coating

for a 20 cm diameter cake tin


  • 300 g poppyseed baking mix
  • 200 g ground hazelnuts
  • 70 ml rice syrup
  • 30 g coconut blossom sugar
  • 160 g butter
  • 5 eggs
  • 250 g dark chocolate coating


1. Preheat the oven to 180°C. Beat the butter, syrup and sugar together with a whisk. 

2. Add one egg at a time. This is what I did. I guess my mind was somewhere else, cause usually I would do it like this: 

OR: Separate the eggs. Add the egg yolks to the butter-mix. Beat the egg whites with an electric whisk until you get stiff peaks. 

3. Add the hazelnuts to the butter-egg-mix. 

4. Add the poppyseed baking mix. 

5. In case you separated the eggs, now is the time to gently fold in the egg whites. 

6. Grease and line a 20cm diameter cake tin and spread the cake mix evenly. 

7. Bake for 45 minutes. Check with a skewer (insert for 3 seconds, and if it comes out clean it's done). 

8. Let the cake cool down completely. 

9. Heat the chocolate coating in a bain-marie. Evenly spread on the cake and let it solidify. 

The chocolate coating and the poppyseed baking mix both keep this cake moist. So it's usually even more enjoyable the day after baking (if you can resist that long).