Poppy seed and eggnog shortbread – nutty, fruity and with a kick

Our poppy seed and eggnog bread cake is really something to be proud of! If you bring it to the next event, you definitely don’t need to take home any leftovers. It’s guaranteed to go away in no time and you might get some compliments. Sounds good, doesn’t it?

The nutty batter is fluffy and fluffy, and the tangerines inside add a little fruitiness to every bite. It goes very well together and tastes delicious! The eggnog taste – just the taste, because most of the alcohol evaporates during baking – is the icing on the cake of this tasty cake. But don’t worry: we get our shot of alcohol with the creamy glaze that finishes off this creation perfectly.

All in all, this poppy seed eggnog cake simply wins on all levels and rightly so! It tastes really delicious and you can’t go wrong with it. Especially if you avoid common cake making mistakes. But with these tips in mind, you’re guaranteed to find success with this eggnog treat.

Egg squashes in general and especially in baked goods clearly make a lot. And baking a cake is much more fun when you know you’ll be rewarded with a dollop of eggnog. So here is a small selection of delicious cake recipes with eggnog:

Poppy seed eggnog bread cake topped with tangerines on baking paper next to crockery and more canned tangerines against a wooden background

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Poppy seed and eggnog shortbread – nutty, fruity and with a kick

description

Our delicious poppy seed eggnog bread cake is not only nutty and fluffy, but also gets fruity freshness thanks to the tangerines in it. It creates the perfect balance. In addition, the creamy eggnog frosting tastes just delicious!

preparation

  1. Drain tangerines. Cream together the butter, oil, sugar and a pinch of salt. Stir in eggs one by one. Stir in the poppy seed mass and 150 ml egg yolk. Mix the flour and baking powder and stir briefly. Add the tangerines, except a few for garnish, to the dough and fold in carefully.

  2. Pour the dough into a greased, floured bread pan (30 cm long) and smooth. Bake in the preheated oven (electric stove: 180 degrees, circulating air: 160 degrees, gas point 2) for about 1 hour (test with a stick!). Take the cake out, let it cool for about 10 minutes, then carefully turn it out of the tin and let it cool completely.

  3. Sift the icing sugar and mix with 6-8 tablespoons of egg yolk until a smooth icing. Cover the cake with it and let the frosting dry. Brush the cake with 2 tablespoons of eggnog and spread the remaining tangerines over the top.

  4. Tip: For a nice thick layer on the cake, the icing must not be too runny. 4 tablespoons of water or 6-8 tablespoons of liqueur to 250 g icing sugar is perfect. On the other hand, 125 g of icing sugar and about 3 tablespoons of water create a wafer-thin icing.

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