Makowiec – Roasted Poppy Seed Cake

I came across this recipe recently using roasted poppy seeds which give a slightly nutty flavour to the cake.

The cake part is the same as a previous poppy seed cake – makowiec 4 -and uses the simple all in one method using soft tub margarine.

Here roasted poppy seeds are used and lemon rind is not, nor is there a lemon glaze.

Roasting Poppy Seeds

100g of poppy seeds are used in this recipe.

Poppy seeds

Use a small frying pan without any oil or butter.

Add the poppy seeds to the pan and heat gently for around 5 minutes, stirring the seeds with a wooden spatulas and do not let them burn.

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Pour some milk into a jug or bowl and tip the roasted poppy seeds into the milk.

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When the poppy seeds have cooled, tip then into a sieve and let them drain away until they are dry.  You can press them with a spoon to speed up the process.

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The seeds need to be as dry as possible – you could do this part  several hours earlier or the night before.

This cake is a modern version as soft tub margarine is used and it is an all-in-one method which is so easy to do with an electric hand whisk.

I use either Flora original or Stork for baking – both of these have given good results.

Ingredients

100g poppy seeds – roasted

175g soft tub margarine for baking

225g self-raising flour

1 ½ teaspoons baking powder

175g caster sugar

3 eggs

3 tablespoon milk (full fat or semi-skimmed)

Method

Pre heat the oven to Gas mark 4 – 1800C.

Make this as a tray bake in a tin about 31×22 cm.

I have a selection of Mermaid Hard Anodised rectangular baking tins and they are superb.

Grease the tin and use one piece of greaseproof paper to line the base and the two long sides of the tin.

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Place all the ingredients except the poppy seeds into a large bowl and beat well for about 2 minutes until they are well blended.

Add the poppy seeds and  mix them well in.

Put the mixture into the tin and bake for about 30-35 minutes.

Leave to cool on a cooling rack and then take the cake out of the tin.

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Dust with icing sugar before serving.

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Tea Plates  – Silver Rose by Duchess

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Poppy Seed Cake 2

Makowiec – Poppy Seed Cake 2

 

There are many versions of Polish poppy seed cakes and many of them use yeast pastry.

This one does not have a yeast based pastry and is much easier to make as it does not take as much time as the more traditional roll.

I often make this one now for Wigilia – Christmas Eve.

The original recipe used twice this amount but I often found it would sink in the middle which did not look as nice so now I always make this smaller one.

This version has a lemon glaze followed by lemon icing – this is my favourite but you could just dust the cooled cake with icing sugar or use the glaze then dust with icing sugar before serving.

Ingredients

125g caster sugar

1 egg

5ml vanilla extract

100g poppy seeds

Grated rind of 1 lemon

65g self-raising flour

½ tsp baking powder

Pinch of salt

60ml milk

65g melted butter

15 ml sunflower oil

Lemon Glaze & Icing 

Glaze – Juice of 1 lemon & 50g caster sugar

Icing – Juice of 1 lemon & 200g icing sugar

Method

Pre heat the oven to Gas mark 4 – 1800C

I find this easer to remove using either a loose bottom or spring form tin –  Grease a 20cm diameter tin.

or

grease and line with one piece of greasproof  for the 2 long sides and base -so you can remove the cake from the tin easily – a 16 x 27 cm tin.

 

 

 

 

Whisk the egg, sugar and vanilla extract until they are thick and creamy.

Stir in the poppy seeds and lemon rind.

Sift the flour and add the baking powder and salt.

Fold this into the egg and poppy seed mixture alternating with the milk – do this in about three batches.

Fold in the melted butter and the oil.

Pour the mixture into the tin and bake for around 30 to 35 minutes.

 

Leave to cool for about 5 minutes and release the cake from the tin and put on a cooling rack or remove using the 2 ends of the greaseproof.

Prick the top in several places with a thin cake testing skewer.

Lemon Glaze

Mix the lemon juice and caster sugar to dissolve the sugar, dribble this over the cake so the top in covered. Leave till nearly cool then put the cake on a plate or stand.

Lemon Icing

The amount of icing sugar you need will vary depending on the size of the lemon and the dampness of the sugar. (If you want less icing use a small lemon or half a large one and 100g of icing sugar)

Place the lemon juice in a bowl and slowly add the sugar mixing it with a wooden spoon is best, use more or less sugar to make a soft runny icing which will coat the back of the spoon.

Pour this over the cake.

You can aim for just the top covered or to have drips down the sides.