Grandma's Poppy Seed Cake

Name: Grandma's Poppy Seed Cake - Marta O.
Ingredients: For the dough: 300 gm flour; 170 gm RAMA margarine; 2 teaspoons instant yeast; 4 tablespoons milk (if using regular yeast; dissolve it in warm milk); 4 tablespoons sugar; 1 egg yolk. For the poppy seed filling: 200 gm poppy seeds (ground in a sugar grinder or mixer); 400 gm sugar; 100 gm RAMA margarine; 2 egg yolks; 1 cup flour; 1 cup breadcrumbs; 300 ml cold milk; 1 teaspoon baking powder dissolved in lemon juice; 3 egg whites beaten until stiff.

Dessert - Grandma's Poppy Seed Cake by Marta O. - Recipia

Grandma's Poppy Seed Cake In the sweet world of desserts, grandma's poppy seed cake holds a special place in the hearts of many. This recipe, lovingly passed down and brought to life every Christmas, is not just a delight but also a warm memory. Each bite transports you back in time to tables filled with cakes and laughter, where flavors intertwined with love created unforgettable moments. This poppy seed cake is easy to prepare, with simple and accessible ingredients. Additionally, it is a versatile recipe that can be adapted to your preferences. Below, I will present the necessary steps to achieve a perfect cake, along with some useful tips to assist you along the way. Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Number of servings: 12 Necessary ingredients: *For the dough:* - 300 g flour - 170 g RAMA margarine (or butter, if you prefer) - 2 teaspoons instant yeast - 4 tablespoons milk (if using regular yeast, dissolve it in warm milk) - 4 tablespoons sugar - 1 egg yolk *For the poppy seed filling:* - 200 g poppy seeds (finely ground in a sugar grinder or blender) - 400 g sugar - 100 g RAMA margarine (or butter) - 2 egg yolks - 1 cup flour - 1 cup breadcrumbs - 300 ml cold milk - 1 teaspoon baking powder mixed with lemon juice - 3 egg whites beaten until stiff Step by step: 1. Preparing the dough: Start by mixing the flour with the instant yeast. It is important to use instant yeast, as it does not require prior activation. Mix for about a minute, then add the diced margarine, sugar, and egg yolk. All ingredients should be at room temperature for better homogenization. 2. Kneading: Gradually pour in the milk and knead the dough until it becomes elastic and no longer sticks to your hands. This process can take between 5 and 10 minutes, but the result is worth the effort. Let the dough rest for 15-20 minutes, covered with a clean towel, to relax. 3. Preparing the filling: In a separate bowl, mix the ground poppy seeds with the sugar, melted margarine, and the two egg yolks. Add the flour, breadcrumbs, and cold milk. Mix well, then incorporate the baking powder mixed with lemon juice. Finally, add the beaten egg whites, gently mixing to retain the air in the mixture. 4. Assembling the cake: Divide the dough into two equal parts. Roll out the first piece of dough and place it in a baking tray lined with parchment paper. Pour the poppy seed filling evenly over the entire surface. Cover with the second piece of dough, which you can roll out lightly. Prick the surface with a fork in several places to allow steam to escape during baking. 5. Baking: Preheat the oven to 160 degrees Celsius. Place the tray in the oven and bake the cake for about 60 minutes or until it turns golden and a toothpick inserted in the center comes out clean. It is important not to open the oven door in the first 30 minutes of baking to avoid the cake falling. 6. Finishing: Once the cake is baked, let it cool slightly in the tray, then dust it with powdered sugar. This not only adds a beautiful appearance but also provides a sweet contrast to the intense flavor of the poppy seeds. Serving suggestions: You can serve the cake with a glass of milk, tea, or coffee to highlight its flavors. Additionally, a berry sauce or vanilla ice cream can make the culinary experience even more enjoyable. Tips and variations: If you want to add a touch of originality, you can experiment with flavors, such as a drop of vanilla essence in the filling or grated lemon zest. You can also replace some of the flour with almond flour for a richer taste. Nutritional benefits: The poppy seed cake is not only delicious but also full of nutrients. Poppy seeds are an excellent source of calcium, iron, and essential fatty acids, contributing to a balanced diet. Whole grain flour can also add fiber, making the cake more filling. Frequently asked questions: - Can I use another type of oil instead of margarine? Yes, you can use butter or coconut oil for a different taste. - How can I store the cake? You can keep it in an airtight container at room temperature for 3-4 days. - Can I freeze the cake? Yes, it is a cake that freezes well. Make sure it is well covered. This grandma's poppy seed cake is not just a dessert but a true treasure of culinary tradition. Whether you prepare it for a special occasion or simply to indulge yourself, each bite will bring a smile to the faces of your loved ones. Enjoy!

Ingredients

For the dough: 300 gm flour
170 gm RAMA margarine
2 teaspoons instant yeast
4 tablespoons milk (if using regular yeast
dissolve it in warm milk)
4 tablespoons sugar
1 egg yolk. For the poppy seed filling: 200 gm poppy seeds (ground in a sugar grinder or mixer)
400 gm sugar
100 gm RAMA margarine
2 egg yolks
1 cup flour
1 cup breadcrumbs
300 ml cold milk
1 teaspoon baking powder dissolved in lemon juice
3 egg whites beaten until stiff.

Grandma's Poppy Seed Cake

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