Polish Poppy Seed Cake
Description
This traditional Polish poppy seed cake has a shortcrust base filled with a creamy poppy seed filling, and topped with a thick sugar glaze.
Ingredients
•
3 1/2 cups poppy seeds
•
boiling water to cover
•
5 eggs, separated
•
9 tablespoons margarine
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1 cup white sugar
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2 apple - peeled, cored, and grated
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1/2 cup chopped walnuts
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1/2 cup raisins
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3 tablespoons honey
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3 tablespoons dry bread crumbs
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1 teaspoon almond extract
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1 1/2 cups all-purpose flour
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3/4 cup margarine
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1/3 cup white sugar
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1 large egg
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1 teaspoon baking powder
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2 cups confectioners' sugar
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1/3 cup boiling water
Directions
1
Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
2
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.
3
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.
4
Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
5
Roll out dough on a slightly floured surface and place in the prepared sheet pan.
6
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.
7
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.
8
Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
9
Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.