This is one of those flavors that we remember from the old days. Distinctive poppy seeds, sugar, honey, almonds… And that aroma of dried fruit that melts in your mouth. It is not without reason that the classic poppy seed cake is a mandatory element of every holiday.
Check the recipe for fairy poppy seed cake – your household and guests will definitely fall in love with it.
Ingredients for the solution:
- 1 tablespoon of flour,
- 1 tablespoon of sugar,
- 60 ml of milk (at 35-37°C),
- 15 g of fresh yeast.
Ingredients for the cake:
- 200 g of wheat flour (type 550),
- 1 egg,
- 2 yolks,
- 50 g of granulated sugar,
- 60 g of soft butter,
- 3 tablespoons of whipping cream (36%),
- 1 teaspoon of almond flavor.
Ingredients for the poppy seed mass:
- 300 g blue poppy seeds,
- 100 g of liquid honey,
- 2 tablespoons of sugar,
- 50 g of liquid butter,
- 75 g raisins (+ for decoration),
- 75 g orange peel (+ for decoration),
- 75 almond flakes,
- 1 egg,
- 2 proteins,
- 50 ml rum (+ water),
- 1 teaspoon of cinnamon.
Ingredients for the frosting:
- 80 g of powdered sugar,
- 1 tablespoon of lemon juice,
- 1 tablespoon of water.
Crumble the yeast and combine the ingredients for the leaven.
Mix until completely dissolved. Set the leaven aside to rise – for a quarter of an hour, in a warm place.
Sift the flour through a sieve. Pour half into a bowl.
Add the leaven, egg, 2 yolks (set aside the whites for preparing the poppy seed mass) and sugar. Mix all ingredients into a uniform dough (using a mixer with a hook). Without stopping mixing, gradually add the rest of the flour, butter, cream (at room temperature) and almond flavoring.
Once you have a smooth dough, cover the bowl with a cloth and set aside in a warm place for about an hour. The dough should at least double its volume.
Pour rum over the raisins and orange peel (if the rum does not cover the dried fruit, add some water). Set aside to soak, drain and chop.
Rinse the poppy seeds and pour hot water into the pot until it is just below the surface. Bring to a boil over low heat. Cook for about 20 minutes.
Strain and grind through a fine-mesh strainer. Combine ground poppy seeds with honey, sugar, butter, 1 egg yolk, cinnamon, dried fruits and almond flakes. Mix. In a separate bowl, beat 3 egg whites until stiff and mix them gently into the poppy seed mixture.
Roll out the risen dough into a rectangle. Spread the poppy seed mixture over its entire surface (with a margin along the longer side). Roll the poppy seed cake into a roulade, wrap it in baking paper and set aside in a warm place for half an hour.
Place the poppy seed cake (placed on a baking tray lined with baking paper) in an oven preheated to 150°C. Bake for about 60 minutes. Combine all ingredients for the frosting. Glaze the poppy seed cake when it cools down. Decorate with dried fruit.
