Makowiec – Poppy Seed Cake 4

A Very Easy Method

Weighing the poppy seeds

This cake is a more 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.

Cake Ingredients

175g soft tub margarine for baking

225g self-raising flower

1 ½ teaspoons baking powder

175g caster sugar

Grated rind of 2 lemons

3 eggs

3 tablespoon milk (full fat or semi-skimmed)

100g poppy seeds

Lemon Glaze Ingredients

Juice of 2 lemons

175g caster sugar

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.

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 beat till they are well mixed in.

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

Leave to cool for about 5 minutes and release the cake from the tin and put on a cooling rack.

Mix the lemon juice and caster sugar to dissolve the sugar.

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

Dribble the lemon glaze over the cake so the top in covered.

You can dust with icing sugar before serving.

 

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.

Polish Cakes

 

 

Cakes & Pastries

There seems to be is no end to the variety of cakes in Poland: yeast cakes, tort(layer cake), poppy seed cakes, apple cakes, cheesecakes, cakes with berries, honey cakes, cakes with nuts and many more. I could write a book just on cakes alone, even on just one type of cake.

The influence of France, Austria and Hungary can be seen or rather tasted in some of the cakes and pastries. This has come about through royal alliances in the past with foreign princesses bringing their chefs to Poland.

There are special cakes for different days of the year especially  Easter and Christmas Eve.

A Few Notes on Ingredients

I have adapted some recipes, as did my mother, to take into consideration the availability of ingredients here in England.

Cream in Poland is smetana – soured cream, and before its general availability in England we would use single or double cream with lemon juice added to it.

As in many countries in Europe, there is not any self-raising flour in Poland. There are different flours for bread making and there is a special plain flour for cake making to which you have to add baking powder. Many recipes use potato flour and sometimes cornflour.

Sugar in Poland is from sugar beet and is white sugar so there is not a tradition of cakes with brown sugar or syrup or treacle. Strangely enough the sugar is granulated or icing there is not any caster sugar.

Butter in Poland is unsalted and this although is better for baking and certainly for making butter cream, I do not find it makes enough of a difference to go out and get this type specially, salted will do if that is what you have.

Tort is usually layered up with rich butter cream or similar.

Chocolate is usually dark chocolate.

I  am going to start with a Traditional Poppy Seed Cake recipe.