Poppy seed cake. I know this must be strange in many countries of the world. Here in Belgium a few years ago I could buy poppy seed only in the bird food section. Today you can find it on the cake ingredients shelf, but I’ve only seen it used as a decoration.
For us, in Hungary, it’s like other plants. My grandmother used to plant a few rows in the garden every year, then cut off the hardened tubers, pick out the tiny black seeds, dry them thoroughly to save some for Christmas. It was almost the only time we ate poppy seed pasta during Fasting, and poppy seed bejgli, a typical Hungarian Christmas dessert.
I remember, much later, many years later, when Hungary joined the European Union, there were some issues around for what purpose the poppy could be used. Eventually they allowed it to be used for food.
I have brought you a poppy seed cake filled with orange marmalade. I can heartily recommend it, because it is a very tasty, delicious cake. If you have tried it, tell me if you liked it.
100 grams of poppy seeds
100 ml brown sugar
100 ml gluten-free flour
100 ml lactose-free milk
50 ml olive oil
1 packet vanilla sugar
6 grams baking powder
orange marmalade to taste
50 g icing sugar
2 tablespoons orange juice
2 teaspoons orange zest
I ground the poppy seeds with the brown sugar. The sugar is added to prevent the poppy seeds from sticking to the sides of the grinder.
I put baking paper in a pan.
I whisked the eggs until frothy, then after adding all the liquid ingredients, I mixed in the flour, poppy seed, baking powder and vanilla sugar.
I put the dough in the baking pan and baked it in a preheated oven at 200 ℃ for 30 minutes.
Meanwhile, I mixed the icing sugar and orange juice until smooth.
I cut the dough into three equal parts.
I spread two of the pastries thickly with the orange marmalade and stacked them on top of each other, then placed the third on top. I spread the orange sugar cream on the top layer.
I sprinkled the orange zest evenly over the top.
It’s worth waiting a couple of hours before slicing, until the cream on the top has dried a little. I had one slice left over, and it turned out much better the next day because the flavours came really together.