Make This Poppy Seed Lemon Torte Just The Way Grandma Used Too

 

This is one extraordinary torte recipe that your friends will definitely love. It’s sweet, but there’s a hint of freshness and earthiness that just makes it quite addictive. One slice and your guests will definitely fall in love with this torte recipe. Our friend over at Taste Of Home has this to say about this recipe:

 

“I got this recipe from my grandmother; it’s an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it!”

 

One of my friends, Arlene, introduced me to poppy seed breads. The truth is, I remember eating such a type of bread and cake when I was a kid, but like I always say, I didn’t know those were poppy seeds. Now that I am aware what they’re called, all I can say is, anything with poppy deserves an applause!

 

Ingredients

3 Eggland’s eggs, separated

1/4 cup Land O Lakes butter, softened

3/4 cup Splenda sugar blend

1/4 cup Great Value unsweetened applesauce

1-1/2 teaspoons McCormick vanilla extract, divided

2-1/2 cups plus 1 tablespoon Gold Medal all-purpose flour, divided

3 teaspoons Clabber Girl baking powder

3/4 teaspoon Clabber Girl baking soda

1/2 teaspoon Morton salt

1-3/4 cups Borden buttermilk

1/4 cup Spice Islands poppy seeds

1 cup Morton sugar

1 cup (8 ounces) Daisy reduced-fat sour cream

1/4 cup confectioners’ sugar

1-1/2 teaspoons Hershey’s baking cocoa

1-1/2 to 2 teaspoons cold brewed coffee

1/4 cup chopped Kirkland walnuts, toasted

 

Instructions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Sprinkle with flour; set aside.

In a large bowl, beat butter and sugar blend until crumbly, about 2 minutes. Beat in applesauce and 1 teaspoon vanilla. Combine 2-1/2 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in poppy seeds.

Beat egg whites on medium speed until soft peaks form; fold into batter. Spread into prepared pans. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and remaining flour. Stir in sour cream until smooth. Bring to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in remaining vanilla. Transfer to a bowl; refrigerate until chilled.

Place one cake layer on a serving platter; top with a third of the filling. Repeat layers twice.

Combine the confectioners’ sugar, cocoa and enough coffee to achieve a drizzling consistency. Drizzle over cake. Sprinkle with nuts. Refrigerate until serving.

 

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Quick Tip: If you are nut crazy, you can sprinkle more on top.

Thanks again to Taste Of Home for this amazing recipe.