Saint Pierre poppy seed cake from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 42) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rach3190 on May 11, 2026

    Was ok, but couldn't taste the orange, was a fairly dry cake, not a lot of flavor.

  • angrygreycat on January 21, 2019

    I agree with Zosia - this creates a dense cake that is still moist and you definitely get the crunch texture from the poppy seeds. I felt the orange was subtle - but it might have just been me, as the rest of the family felt like it was overwhelming. Probably won't make again as no one particularly liked it.

  • Zosia on September 22, 2018

    Moist but dense cake with the nutty crunch of poppy seeds, subtly flavoured with orange (the zest of 1 large orange only). I reduced the sugar to 180g.

  • anya_sf on March 29, 2018

    I used white whole wheat flour and an orange, and also added 1/4 tsp orange extract. It was a dense, fairly moist loaf, with lots of poppy seeds. The orange flavor was barely noticeable, so next time I'd up the orange extract. I would definitely make this again. The only quibble I have with many of Dorie's recipes is the instruction to place the pan on an insulated baking sheet lined with parchment. I never do that unless I fear the pan might spill over, or if I specifically need to protect the bottom from browning too quickly. Since that didn't apply here, I ignored that instruction.

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