Lemon Poppy Easter Cake Recipe

Start with the custard base by heating the heavy cream in a saucepan until it reaches just below boiling.

In a bowl, combine the eggs, sugar, and flour and mix well.

Slowly pour in half of the heated cream into the egg mixture while stirring constantly.

Next, pour the egg mixture back into the saucepan with the hot cream and cook over medium heat, stirring constantly, until it thickens. Allow the custard base to cool completely.

For the poppy filling, combine the poppy seeds, water, and sugar in a saucepan.

Cook over medium heat until the poppy seeds have absorbed most of the water and the mixture is moderately thick but still flowy.

Pass the cottage cheese through a sieve to ensure a smooth texture.

Melt the white chocolate and let it cool slightly.

In a bowl, mix together cottage cheese, butter, melted chocolate, and the prepared custard base. Blend the mixture with a blender until it becomes uniform.

Divide the cottage cheese mixture into two parts: one-third and two-thirds.

In the larger part, stir in the lemon zest and a few drops of yellow food coloring. Be cautious with the turmeric; use it sparingly to avoid altering the flavor.

In the smaller part, fold in the poppy filling and mix well.

Line a cake mold with cheesecloth. Spoon the lemon mixture into the mold, pressing it along the sides.

Add the poppy mixture on top, then cover it with more lemon mixture to ‘seal’ the bottom.

Place the assembled cake into a deep plate and refrigerate overnight with a weight on top.