Poppy Seed – Tort

• Today is 31 December 2023 and this will be my 590th post.
• Thank you to everyone who reads any of them.
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• Poppy seed cakes are a very Christmas time thing in Polish cookery.
• But of course can be found all through out the year as well.
• This could be called a makowiec – but it is light and more a tort (sponge layer cake).
• I got a packet of ground poppy seeds (for the first time) and this recipe was on the back.
• I tried it out and it is light, fluffy and delicious.
• It is good just on its own but the suggestion is to add butter cream.
• I used a rum flavoured butter cream but think, vanilla, rum or lemon rind would also work well.
• You can cut the cake in half and sandwich it together or put the butter cream on the top.
• The cake takes 6 eggs and was baked in a 24cm diameter round tin.
• It is left to cool in the tin and does sink slightly in the middle.
• I think next time using 2 sandwich type tins would be better or
• Make ½ the quantity.

INGREDIENTS

• 6 eggs separated.
• 200g granulated sugar
• 200g ground poppy seeds (a whole packet)
• 3 tablespoons of semolina 
• 1 teaspoon of baking powder
• pinch of salt

Method

• Grease and line the base of a 24 cm round tin.
• Pre-heat the oven to GM4 – 180°C.
• Mix together the poppy seeds, semolina and baking powder.
• Whisk together the egg yolks and sugar till thick and creamy.
• Fold in the poppy seed mixture.
• Add a pinch of salt to the egg whites and whisk till stiff.
• Fold the whites into the rest of the cake mixture.
• Put into the cake tin and smooth over the top.
• Bake for 40 – 45 minutes.
• Leave to cool in the tin.
• The cake may drop slightly in the middle.
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• Serve dusted with icing sugar or
• Cut in half and sandwich with a butter cream of your choice – vanilla, rum or brandy or lemon rind.

Duchess & Meakin poppy tea plates.