I made the walnut and poppy seed cake one winter when I hadn't made it at all for Christmas and wanted to try something new. I changed the usual dough and went for a double filling. I used the kneading machine, which saved me quite a bit of time. For one of the variations, I added a bit of jelly since I didn't have Turkish delight at home and wanted to see how it turned out. It came out okay, quite interesting, but I didn't overdo it with the quantity.
Quick Info
Total time: about 4 hours (including rising and cooling)
Preparation: 30-40 minutes
Rising: 2 hours + 15 minutes before baking
Baking: 50-55 minutes
Servings: 2 large cakes
Difficulty: medium
Recipe type: festive cake (Christmas, Easter, or whenever you feel like it)
Ingredients
150 g butter
230 g raw sugar
1 cup sunflower oil (approx. 200-220 ml)
4 egg yolks
300 ml sweet milk
800 g flour
1 packet dry yeast
300 g walnuts
4 tablespoons cocoa
100 g ground poppy seeds
6 tablespoons raw sugar (for filling)
4 egg whites
1 yolk for brushing
2 tablespoons milk for brushing
Optional: a few pieces of jelly instead of Turkish delight (if you don't have it, you can skip it)
Preparation method
1. Put all the liquids at the beginning, directly into the bowl of the kneading machine: milk, sugar, melted butter, and oil.
2. Add the egg yolks, then put in the flour and finally the dry yeast.
3. Set the kneading program. I only use the kneading cycle (I don't let the whole baking program run). I repeat the kneading twice to obtain an elastic dough.
4. Take the dough out into a large bowl, cover it with a clean towel, and let it rise in a warm place for about two hours, until it doubles in volume.
5. For the filling, chop the walnuts and mix them with 4 tablespoons of sugar and cocoa.
6. Grind the poppy seeds separately with 2 tablespoons of sugar.
7. Whip the egg whites until foamy (using a mixer is the fastest). I don't add sugar to them.
8. Divide the risen dough into two equal pieces.
9. Each half is cut again in two, obtaining four pieces. Roll each piece into a sheet.
10. On two of the sheets, spread the whipped egg whites, generously sprinkle with walnut and cocoa, and roll each sheet. This yields two rolls that I twist slightly over each other.
11. For the other half of the dough, I do the same: divide in two, roll out sheets, mix the remaining walnuts with the ground poppy seeds, sprinkle over the sheets, roll, and twist the rolls.
12. If I have jelly or Turkish delight, I put a few small pieces in one of the fillings.
13. Line two cake pans with baking paper and place each twisted cake in a pan.
14. Cover them and let them rise for another 15 minutes in a warm place while I preheat the oven to a high temperature.
15. Place the pans in the hot oven, then reduce the temperature to medium after introducing the cakes. Baking takes about 50 minutes.
16. I open the oven door, brush the cakes with the yolk mixed with 2 tablespoons of milk, and sprinkle a little sugar on top.
17. Put them back in the oven and leave for another 5 minutes.
18. I take the pans out, remove the cakes onto a rack, and let them cool completely before slicing.
Why I make this recipe often
It's a cake that I usually prepare when I want to change something in the classic recipe. The walnut and poppy seed filling combines well and never stays dry. The dough is also suitable for freezing if we don't finish it immediately. It's versatile and not hard to adapt after making it a few times.
Tips and variations
Tips
1. For manual kneading, you will need some patience, but it's not impossible.
2. The rising goes faster if you place the bowl near a heat source.
3. Finely chopped walnuts incorporate better into the dough.
4. Don't add too much jelly, as it softens when baked.
Substitutions
1. Raw sugar can be replaced with regular granulated sugar.
2. If you don't have poppy seeds, you can use only walnuts or only cocoa for both fillings.
3. You can omit the jelly if necessary.
4. Milk can be replaced with plant-based milk, but the texture will not be the same.
Variations
1. You can use only walnuts or only poppy seeds if you prefer a single filling.
2. Instead of butter, margarine works too, but the taste will be slightly different.
3. In small pans, you can make thinner rolls and more pieces.
Serving ideas
It is served sliced, with tea or coffee. It also works as a simple dessert or for breakfast. It can be packed, but it's better fresh.
Frequently asked questions
1. Can it be made without the kneading machine?
Yes, it can be kneaded manually. It takes longer, but the result will be similar if you respect the rising times.
2. Can I use only one type of filling?
Yes, if you don't want to mix walnuts and poppy seeds, use just one or combine with what you have on hand.
3. How long does the cake last after baking?
If kept cool and well covered, it stays fresh for about 4-5 days. It doesn't dry out quickly due to the butter.
4. If I don't have dry yeast, can I use fresh yeast?
Yes, you can use a small cube of fresh yeast (about 25 g). Dissolve it with a teaspoon of sugar and a little warm milk before adding it to the dough.
5. Is it necessary to whip the egg whites for the filling?
It's not mandatory, but it helps bind the walnuts and improve the final texture of the filling.
Nutritional values (estimated)
One slice (approx. 80 g) has approximately:
Calories: 320-350 kcal
Protein: 7-8 g
Fat: 17-20 g
Carbohydrates: 36-38 g
Values vary depending on the filling and how much sugar is actually used. The recipe is not dietetic, but it is hearty and filling.
Storage and reheating
It keeps best wrapped in cling film or in a bag at room temperature. It lasts 4-5 days without drying out. If it hardens, it can be warmed for 10 seconds in the microwave or a few minutes in a conventional oven. I do not recommend storing it in the fridge, as it hardens faster.
That's it. This recipe is the kind that doesn't cause headaches after the first attempts and is easy to adapt based on what you have at home.
Quick Info
Total time: about 4 hours (including rising and cooling)
Preparation: 30-40 minutes
Rising: 2 hours + 15 minutes before baking
Baking: 50-55 minutes
Servings: 2 large cakes
Difficulty: medium
Recipe type: festive cake (Christmas, Easter, or whenever you feel like it)
Ingredients
150 g butter
230 g raw sugar
1 cup sunflower oil (approx. 200-220 ml)
4 egg yolks
300 ml sweet milk
800 g flour
1 packet dry yeast
300 g walnuts
4 tablespoons cocoa
100 g ground poppy seeds
6 tablespoons raw sugar (for filling)
4 egg whites
1 yolk for brushing
2 tablespoons milk for brushing
Optional: a few pieces of jelly instead of Turkish delight (if you don't have it, you can skip it)
Preparation method
1. Put all the liquids at the beginning, directly into the bowl of the kneading machine: milk, sugar, melted butter, and oil.
2. Add the egg yolks, then put in the flour and finally the dry yeast.
3. Set the kneading program. I only use the kneading cycle (I don't let the whole baking program run). I repeat the kneading twice to obtain an elastic dough.
4. Take the dough out into a large bowl, cover it with a clean towel, and let it rise in a warm place for about two hours, until it doubles in volume.
5. For the filling, chop the walnuts and mix them with 4 tablespoons of sugar and cocoa.
6. Grind the poppy seeds separately with 2 tablespoons of sugar.
7. Whip the egg whites until foamy (using a mixer is the fastest). I don't add sugar to them.
8. Divide the risen dough into two equal pieces.
9. Each half is cut again in two, obtaining four pieces. Roll each piece into a sheet.
10. On two of the sheets, spread the whipped egg whites, generously sprinkle with walnut and cocoa, and roll each sheet. This yields two rolls that I twist slightly over each other.
11. For the other half of the dough, I do the same: divide in two, roll out sheets, mix the remaining walnuts with the ground poppy seeds, sprinkle over the sheets, roll, and twist the rolls.
12. If I have jelly or Turkish delight, I put a few small pieces in one of the fillings.
13. Line two cake pans with baking paper and place each twisted cake in a pan.
14. Cover them and let them rise for another 15 minutes in a warm place while I preheat the oven to a high temperature.
15. Place the pans in the hot oven, then reduce the temperature to medium after introducing the cakes. Baking takes about 50 minutes.
16. I open the oven door, brush the cakes with the yolk mixed with 2 tablespoons of milk, and sprinkle a little sugar on top.
17. Put them back in the oven and leave for another 5 minutes.
18. I take the pans out, remove the cakes onto a rack, and let them cool completely before slicing.
Why I make this recipe often
It's a cake that I usually prepare when I want to change something in the classic recipe. The walnut and poppy seed filling combines well and never stays dry. The dough is also suitable for freezing if we don't finish it immediately. It's versatile and not hard to adapt after making it a few times.
Tips and variations
Tips
1. For manual kneading, you will need some patience, but it's not impossible.
2. The rising goes faster if you place the bowl near a heat source.
3. Finely chopped walnuts incorporate better into the dough.
4. Don't add too much jelly, as it softens when baked.
Substitutions
1. Raw sugar can be replaced with regular granulated sugar.
2. If you don't have poppy seeds, you can use only walnuts or only cocoa for both fillings.
3. You can omit the jelly if necessary.
4. Milk can be replaced with plant-based milk, but the texture will not be the same.
Variations
1. You can use only walnuts or only poppy seeds if you prefer a single filling.
2. Instead of butter, margarine works too, but the taste will be slightly different.
3. In small pans, you can make thinner rolls and more pieces.
Serving ideas
It is served sliced, with tea or coffee. It also works as a simple dessert or for breakfast. It can be packed, but it's better fresh.
Frequently asked questions
1. Can it be made without the kneading machine?
Yes, it can be kneaded manually. It takes longer, but the result will be similar if you respect the rising times.
2. Can I use only one type of filling?
Yes, if you don't want to mix walnuts and poppy seeds, use just one or combine with what you have on hand.
3. How long does the cake last after baking?
If kept cool and well covered, it stays fresh for about 4-5 days. It doesn't dry out quickly due to the butter.
4. If I don't have dry yeast, can I use fresh yeast?
Yes, you can use a small cube of fresh yeast (about 25 g). Dissolve it with a teaspoon of sugar and a little warm milk before adding it to the dough.
5. Is it necessary to whip the egg whites for the filling?
It's not mandatory, but it helps bind the walnuts and improve the final texture of the filling.
Nutritional values (estimated)
One slice (approx. 80 g) has approximately:
Calories: 320-350 kcal
Protein: 7-8 g
Fat: 17-20 g
Carbohydrates: 36-38 g
Values vary depending on the filling and how much sugar is actually used. The recipe is not dietetic, but it is hearty and filling.
Storage and reheating
It keeps best wrapped in cling film or in a bag at room temperature. It lasts 4-5 days without drying out. If it hardens, it can be warmed for 10 seconds in the microwave or a few minutes in a conventional oven. I do not recommend storing it in the fridge, as it hardens faster.
That's it. This recipe is the kind that doesn't cause headaches after the first attempts and is easy to adapt based on what you have at home.