Poppy seed cake

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When I was six years old, we lived in a two story apartment building in Trois-Rivières, where my father worked in a textile mill (right up until it closed its doors, a few years later…). I remember our downstairs neighbors, especially the beautiful curly haired young boy and his kind and gentle mother. She shared this recipe with my mom, and it has been a staple in our house ever since. Notice that it does not contain any leavening agents, so the cake will turn out denser than a traditional cake, but still moist. And absolutely delicious…


  • 2 and half ounces of poppy seeds
  • 1 cup of milk
  • 2 cups of whole grain flour
  • 1 cup of sugar
  • 3/4 cups of oil (vegetable)
  • 2 eggs
  • 1/2 teaspoon vanilla or almond extract
  • Dash of cinnamon or nutmeg (or both)

Preheat the oven to 350 degrees.

Prepare a greased and floured pan.

Soak poppy seeds in milk for about an hour, then whisk in eggs, oil, sugar and vanilla/almond extract. Add dry ingredients, then pour batter into the prepared pan. Bake at 350 degrees for 45 minutes or until the toothpick comes out clean.

recette recipe

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