Poppy Seed Cake (Lenten)

Name: Poppy Seed Cake (Lenten) - Tania M.
Ingredients: Dough: 800 g flour; 1 teaspoon salt; 2 packets of dry yeast; 200 g sugar + 2 tablespoons; 2 packets of vanilla sugar; zest of 1 lemon; 250 ml water; 100 ml lukewarm mineral water; 100 ml oil; 100 g melted margarine. Filling: 300 g ground poppy seeds; 100 ml water; 10 tablespoons sugar; 2 tablespoons honey; 1 teaspoon lemon zest.

Sezon - Poppy Seed Cake (Lenten) by Tania M. - Recipia

The fasting cake with poppy seeds is something I usually make during fasting periods or when I need a version without animal-derived ingredients. I've made this recipe several times and have arrived at some steps that really work, without complicating things. The dough is quite easy to work with, and the poppy seed filling is clear and has a balanced taste, without being too sweet. Quick info Total time: about 3.5 hours Preparation time: 2 hours (including rising) Baking time: 1 hour Servings: 2 large cakes Difficulty: medium Recipe suitable for fasting, holidays, or when you want something sweet without milk or eggs Ingredients For the dough: 800 g flour 1 teaspoon of salt 2 packets of dry yeast (total 14 g) 200 g sugar + 2 tablespoons 2 packets of vanilla sugar zest from 1 lemon 250 ml water 100 ml lukewarm mineral water 100 ml oil 100 g melted margarine For the filling: 300 g ground poppy seeds 100 ml water 10 tablespoons of sugar 2 tablespoons of honey 1 teaspoon of lemon zest Preparation method 1. In a large bowl, mix the flour with the salt. 2. Separately, put the 2 tablespoons of sugar, the dry yeast, 1 tablespoon of flour, and 100 ml of lukewarm mineral water in a small bowl. Mix well and let it sit for 10 minutes at room temperature. 3. Make a well in the center of the flour. Pour the yeast mixture into it. Cover the bowl with a clean towel and let it rise for 10 minutes. 4. Meanwhile, heat 250 ml of water with 200 g of sugar. Stir constantly until the sugar dissolves, then let it cool to room temperature. 5. When the sugar syrup has cooled, pour it over the flour along with the oil, melted margarine, lemon zest, and vanilla sugar. 6. Start mixing with a spoon, then knead by hand until you obtain a supple, non-sticky dough. I find it helpful to knead for about 20 minutes. If it sticks too much, I add a little oil to my hands, not flour. 7. Let the dough rise in a greased bowl, covered with a towel, in a warm place, away from drafts, for about 1.5 hours. 8. For the filling, heat 100 ml of water with 10 tablespoons of sugar, 2 tablespoons of honey, and 1 teaspoon of lemon zest. When it starts to boil, add the ground poppy seeds and mix for about 1 minute on low heat, just enough to bind the mixture. Let the filling cool completely. 9. After rising, place the dough on a lightly oiled surface and knead gently for 20-30 seconds to release the air. 10. Divide the dough into two equal pieces. 11. Roll out the first piece into a rectangle, so it is as wide as the length of your baking tray. 12. Place half of the poppy seed filling between two sheets of baking paper and spread it evenly (about half the length of the dough). Carefully lift the top paper and place the filling on one half of the dough sheet. 13. Roll the dough tightly, just until the filling is finished. Cut the remaining dough (the empty half) into thin strips with a sharp knife. 14. Twist each strip, then place them over the rolled filling, tucking the ends under the cake. Do the same with the second cake. 15. Place the cakes in two lined or greased trays. Let them rise for 25-30 minutes, covered. 16. Preheat the oven to medium heat. Bake the cakes for about 1 hour, until golden brown. Check after 45 minutes with a toothpick. 17. After they have cooled slightly, brush the cakes with honey dissolved in a little warm water. Why I make this recipe often I like it because it doesn't contain animal-derived ingredients and yet has a good texture. The cake slices easily, and the poppy seed filling remains firm. It keeps well for 2-3 days, so it doesn't have to be eaten immediately. Tips and variations Tips If it's very hot in the kitchen, check the dough after an hour – it may rise faster. For the dough strips, don't cut them too thin, otherwise, they may break when twisted over the cake. Don't rush the cooling of the poppy seed filling; if it's warm when you put it on the dough, it will soften the dough and roll more difficultly. Substitutions Margarine can be replaced with another vegetable fat if you have preferences. I haven't tested with coconut oil or cocoa butter. The honey in the filling can be omitted or replaced with agave syrup if you want everything strictly vegan. Variations You can use walnut or Turkish delight filling instead of poppy seeds, but the quantities and steps need to be adjusted. If you don't have vanilla sugar, you can use 1 teaspoon of vanilla extract. Serving suggestions It can be cut into thick slices for breakfast or as a dessert with coffee. It goes well plain or with a bit of tart jam. Frequently asked questions 1. Can I make the cake only with still water, without mineral water? Yes, it works that way too, but mineral water helps a bit with the dough's texture. 2. How do I know if the dough has risen enough? It should double in volume and be elastic when you touch it with your finger. 3. Can the cake be frozen after baking? Yes, but not for more than 2-3 weeks. Let it thaw at room temperature before consuming. 4. What should I do if the poppy seed filling is too liquid? Let it reduce on the heat for 1-2 minutes or let it cool – it will thicken as it cools. 5. Can I double the quantities for more cakes? Theoretically yes, but it's easier to manage if you make 2 at a time, especially during kneading and rising. Nutritional values (estimated, per 100 g of baked cake) Calories: approximately 340 kcal Protein: 7 g Carbohydrates: 57 g Fats: 9 g The values are indicative. The fasting cake is a bit lighter than the classic one with eggs and butter, but it contains enough sugar and fat from margarine and oil. Storage and reheating It keeps well at room temperature, wrapped in a towel or in a container with a lid, for 2-3 days. For reheating, you can put it in the microwave for a few seconds or in the oven for 5 minutes on low heat. If left uncovered, it dries out quite quickly on the surface. I do not recommend keeping it for more than 3 days, as it becomes dry.

Poppy Seed Cake (Lenten)

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