Chilean Poppy Seed Cake — Homemade Torta de Amapolas, Manjar y Nuez Recipe

Versión en Español

Chilean torta de amapolas is a layered celebration cake of poppy seed and walnut sponge soaked in a pisco and vanilla syrup and filled with manjar, whipped cream, and jam. It takes 60 minutes of preparation plus 20 minutes of baking and serves 8 people.

It is a classic of Chilean baking, made with poppy seeds, a spice usually used to flavor or decorate cakes and breads.

How to Make Chilean Poppy Seed Cake?

You bake two sponges with poppy seeds and ground walnuts, split them into four layers, and stack them with syrup, manjar, whipped cream, and jam. The sweetness of the manjar is balanced by the tartness of the jam.

Nutritional Information

Each serving of poppy seed cake with manjar and walnuts contains approximately 650 kcal, 70 g of carbohydrates, 35 g of fat, 8 g of protein, 3 g of fiber, 55 g of sugars, 85 mg of cholesterol, and 180 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Torta de Amapolas Recipe

Preparation: 60 minutes
Cooking: 20 minutes
Servings: 8 people

Ingredients

For the sponge

• 250 g (2 cups) of all purpose flour
• 250 g (1 1/4 cups) of sugar
• 80 g (1/2 cup) of poppy seeds
• 60 g (2 oz) of butter, melted
• 6 eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of ground walnuts
• Fine salt

For the syrup

• 200 ml (7 fl oz) of water
• 50 g (1/4 cup) of sugar
• 2 teaspoons of vanilla extract
• 1 tablespoon of pisco (optional)

For the filling

• 750 ml (25 fl oz) of cream
• 400 g (14 oz) of manjar (dulce de leche)
• 400 g (14 oz) of jam
• 3 tablespoons of sugar

Instructions

1. Preheat the oven to 180 C (356 F) for at least 10 minutes and line the bottoms of two 20 cm (8 in) cake tins with parchment paper. In a large bowl, combine the eggs, sugar, vanilla, and a pinch of salt and beat at high speed until the mixture rises and turns pale.

2. Add the sifted flour, the poppy seeds, and the ground walnuts and mix until smooth, then fold in the melted butter gently with a silicone spatula. Divide the batter between the tins and bake for 20 minutes until the tops are lightly golden. Let them cool to room temperature.

3. In a small pot, heat the water, sugar, and pisco if using over medium heat until dissolved, take off the heat, stir in the vanilla, and set aside. In a large, cold bowl, whip the cream at high speed until soft peaks form, then add the sugar little by little and keep whipping into a crema chantilly. Unmold the sponges and slice each carefully in half with a long knife to make 4 layers.
4. Place one layer on a cake board, moisten it with syrup, and spread it with a layer of manjar, a layer of cream, and a layer of jam. Cover with the second layer and repeat. Moisten the top layer, cover the whole cake with the remaining cream, and decorate with piped cream, walnuts, and poppy seeds if you like. Refrigerate for about 30 minutes before serving.

Additional Tips

Soak the layers well

The syrup does more than moisten; the optional pisco adds a subtle boozy note that lifts the sweetness. Brush each layer generously.

Balance with a tart jam

The key to this cake is the contrast between sweet manjar and tart jam. Raspberry, sour cherry, or apricot jam work best.

Chill the bowl and cream

Very cold cream and a chilled bowl whip into a firmer chantilly that holds the layers.

Frequently Asked Questions (FAQs)

1. Which jam goes best?

Tart jams such as raspberry, sour cherry, or apricot contrast very well with the sweetness of the manjar and add freshness.

2. How do I get a firm crema chantilly?

Both the bowl and the cream must be very cold when whipping. You can also add a teaspoon of dissolved unflavored gelatin for extra stability.

3. How long does it keep in the refrigerator?

Up to 3 days, well covered so the cream does not absorb odors. It is best eaten within the first 48 hours.

4. Can I make it ahead?

Yes. Bake the sponges the day before and assemble the cake a few hours before serving so the layers absorb the syrup.

What Are Poppy Seeds?

Poppy seeds come from the poppy plant (Papaver somniferum) of the Papaveraceae family. They are tiny and dark, with a nutty flavor and a gentle crunch that gives this cake its speckled look.

Layered Cakes in Chile

Chilean celebration cakes are typically built from thin sponge layers soaked in syrup and filled with manjar, cream, and fruit. The torta de amapolas adds poppy seeds and walnuts to that tradition.

Did You Know?

Poppy seeds are used as a seasoning in cooking all over the world, and they are also pressed to make poppy seed oil, used in the food industry and in cosmetics.

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• Chilean Mocha Cream Cake Recipe
• Chilean Orange Pancake Cake Recipe
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