Polish poppy seed cake
(1)
1 day 1 hour 30 min
This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A shortcrust base is topped with a poppy seed mixture, then glazed. Unique, delicious and quite easy to do!
Jola
21 people made this
Ingredients
Serves: 15
- For the filling
- 500g poppy seeds
- 5 eggs, separated
- 110g margarine or butter
- 200g caster sugar
- 3 tablespoons runny honey
- 3 tablespoons breadcrumbs
- 2 apples, peeled and grated
- 1 handful mix of nuts and raisins
- 1 teaspoon almond extract
- For the base
- 225g plain flour
- 75g margarine or butter
- 60g caster sugar
- 1 egg
- 1 teaspoon baking powder
- For the glaze
- 240g icing sugar
- 85ml boiling water
Method
Prep:30min ›
Cook:1hr ›
Extra time:1day soaking ›
Ready in:1day1hr30min
- Place poppy seeds in a saucepan, pour in boiling water to cover. Let sit for 24 hours.
- The next day, line a colander with cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and blend until fine. Set aside.
- Combine the flour, margarine, sugar, egg and baking powder, mix well and knead until a dough is formed.
- Grease a 25x35cm baking tin and line with baking parchment. Roll out the dough and place in prepared tin.
- Preheat the oven to 180 C / Gas 4.
- Beat egg yolks with margarine and sugar until light and fluffy. Gradually stir in the poppy seeds.
- Add honey, breadcrumbs, grated apples, nuts, raisins and almond extract and mix well. Beat the egg whites until stiff peaks form. Gently fold into the poppy seed mixture. Spread the filling over base.
- Bake for 1 hour until firm. Remove from the oven and cool on a cooling rack.
- Mix enough boiling water with the icing sugar to form a smooth icing. Cover cooled cake generously.
For the base
For the filling
For the icing:
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Didn't turn out like the photo, which looks quite dark from the poppy seeds. Mine was too 'eggy' from the whipped egg whites. I wonder what it would be like if I used the yolks solely. - 04 Apr 2017