This Polish, poppy seed-rich cake recipe is usually served for special occasions, such as Christmas and Easter, but it’s wonderful any time. The dish’s shortcrust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to make!
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 day 5 hrs 25 mins
Servings: 15
Ingredients
- 3 ½ cups poppy seeds
- boiling water to cover
- 5 eggs, separated
- 9 tablespoons margarine
- 1 cup white sugar
- 2 apple – peeled, cored, and grated
- ½ cup chopped walnuts
- ½ cup raisins
- 3 tablespoons honey
- 3 tablespoons dry bread crumbs
- 1 teaspoon almond extract
Steps
- Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
- Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
- Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9×13-inch deep pan and line it with parchment paper.
- Roll out dough on a slightly floured surface and place in the prepared sheet pan.
- Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
- Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
- Mix enough boiling water with confectioners’ sugar to form a smooth icing. Spread generously over cooled cake.
