Serious Eats: Recipes

Buttermilk Poppyseed Custard Cake with Roasted Strawberries

[Photograph: Anna Markow]

Using buttermilk as the liquid in a custard cake and adding just the right about of poppy seeds, I achieved what, when chilled and served with roasted strawberries, tastes not unlike a cheesecake.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/05/buttermilk-poppyseed-custard-cake-with-roasted-strawberries-recipe.html

© Serious Eats