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Polish Poppy Seed Cake
Polish Poppy Seed Cake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
1765 minutes
Polish poppy seed cake: Shortcrust base, creamy poppy seed filling, thick sugar glaze. Traditional and decadent.
Ingredients:
  • 3.5 cups poppy seeds
  • boiling water to cover
  • 5 eggs, separated
  • 9 tablespoons margarine
  • 1 cup white sugar
  • 2 apple - peeled, cored, and grated
  • 0.5 cup chopped walnuts
  • 0.5 cup raisins
  • 3 tablespoons dry bread crumbs
  • 1 teaspoon almond extract
  • 1.5 cups all-purpose flour
  • 0.75 cup margarine
  • 1 large egg
  • 1 teaspoon baking powder
  • 2 cups confectioners' sugar
  • 0.33333334326744 cup boiling water
Instructions:
  • In a small pot, immerse poppy seeds in boiling water and let sit for 24 hours.
  • Place a cheesecloth-lined colander and add the poppy seeds. Let them drain for several hours. Then, transfer the drained seeds to a food processor and blend until finely ground.
  • Mix together 1 1/2 cups of flour, 3/4 cup of margarine, 1/3 cup of sugar, 1 egg, and baking powder in a large bowl until a smooth dough forms.
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease and line a 9x13-inch deep pan with parchment paper.
  • Roll out the dough onto a lightly floured surface and transfer it to the prepared sheet pan.
  • In a large bowl, whip together egg yolks, 9 tablespoons of margarine, and 1 cup of sugar using an electric mixer until light and fluffy. Gradually blend in drained poppy seeds. Stir in apples, walnuts, raisins, honey, bread crumbs, and almond extract until well combined.
  • Whip egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Test by lifting your beater or whisk straight up - peaks should point upwards. Gently fold egg whites into poppy seed mixture, then spread over dough in the sheet pan.
  • Place the cake in the preheated oven and bake for 1 hour until it is fully set. Then, transfer the cake to a wire rack to cool.
  • Create a luscious icing by combining boiling water and confectioners' sugar until smooth. Generously spread over the cooled cake.

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