Cakes - Polish Poppy Seed Cake recipes

Author: Martha Jennings  

Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. The Polish poppy seed roll or Makowiec is a traditional Easter or Christmas treat in Polish homes.

Polish Poppy Seed Roll

Polish Poppy Seed Roll
The Polish poppy seed roll or Makowiec is a traditional Easter or Christmas treat in Polish homes. Filled with poppy seeds, nuts, and dried fruit, this roll is perfect with a cup of tea or coffee.
Provided by: Adina
Total time: 225 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: Polish
Number of ingredients: 22
Ingredients:
  • Yeast dough (Note:)
  • 25 g fresh yeast OR 7 g active dry yeast (0.9 oz fresh yeast OR 0.24 oz active dry yeast)
  • 250 ml lukewarm milk (8.5 fl.oz/ 1 cup + 1 tablespoon )
  • 30 g granulated sugar (1 oz/ 2 ¼ tablespoon )
  • 400 g all-purpose flour (14 oz/ 3 1/3 cups )
  • ¼ teaspoon fine sea salt
  • 1 egg yolk (Note 1)
  • 50 g unsalted butter (1.8 oz/ scant ¼ cup )
  • 1 teaspoon vanilla extract
  • Filling:
  • 220 g poppy seeds (ground, 7.8 oz/ 1 ½ cups (Note 3))
  • 2 tablespoons raisins
  • 2 tablespoons blueberries (Note 4)
  • 2 tablespoons chopped walnuts
  • 2 egg whites
  • 80 g sugar (2.8 oz/ 1/3 cup + 1 tablespoon )
  • 100 ml milk (3.4 fl.oz/ 1/3 cup + 2 tablespoons )
  • 1 egg yolk
  • 1 tablespoon milk
  • Glaze:
  • 75 g icing sugar (2.6 oz/ ¾ cup )
  • 2 to 3 tablespoons lemon juice/ milk/ water (as needed)
Nutrition:
  • Serving Size: 1 slice
  • Calories: 265 kcal
  • Carbohydrate: 37 g
  • Protein: 7 g
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Cholesterol: 32 mg
  • Sodium: 59 mg
  • Fiber: 4 g
  • Sugar: 13 g
  • Unsaturated Fat: 7 g
How to cook:
  1. Dough:
  2. Proof yeast: If using fresh yeast, crumble it in a small bowl. If using active dry yeast, place it in the bowl. Add 2 teaspoons of the already measured sugar, 2 tablespoons of the measured flour, and a little lukewarm milk from the measured milk. Just enough milk to form a thick paste. Mix well and leave to stand for about 5-10 minutes, covered, in a warm place. It should double its volume.
  3. Melt butter: In the meantime, melt the butter and let it cool slightly.
  4. Combine: Place the flour into a large bowl or in the bowl of a stand mixer attached with dough hooks. Add salt and the remaining sugar. Mix well. Add the melted butter, egg yolk, vanilla extract, and yeast mixture. Mix well with a spoon.
  5. Knead: with a mixer with dough hooks or stand mixer for about 5 minutes or until elastic and smooth.
  6. Let rise: Place the dough in a clean bowl, cover with a kitchen cloth, and let rise in a warm place for 1 to 2 hours or until doubled in size. (Note 5)
  7. Filling:
  8. Filling
  9. Make the filling while the dough rises.
  10. Beat egg whites
  11. Beat the egg whites until stiff.
  12. Mix: In another bowl, mix together the ground poppy seeds, raisins, blueberries, walnuts, and sugar.
  13. Combine: Heat the milk until boiling. Pour it over the poppy seed mixture and mix well. Set aside to cool.
  14. Form the roll:
  15. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  16. Melt the butter and let it cool slightly.
  17. Roll the dough on a lightly floured surface, about 1 cm/ 0.4 inch thick and about 40x30 cm/ 15x12 inches large.
  18. Brush with the butter.
  19. Fill
  20. Spread the filling on top.
  21. Roll up and close the ends well so that the filling doesn't spill during baking. Then, place it on a baking tray lined with parchment paper, seam side down.
  22. Egg wash: Mix the egg yolk and the milk and brush the roll with the mixture.
  23. Bake in the preheated oven for about 45 minutes or until golden and baked through. Let cool on a wire rack.
  24. Glaze:
  25. Glaze
  26. Mix the icing sugar with enough lemon juice (or milk or water) to form a thick, pourable glaze. Drizzle over the cooled roll. Sprinkle with a few poppy seeds if you have any left.
Notes: Polish poppy seed cake, Ingredients · 75g poppy seeds, plus 1 tbsp to garnish; 150ml whole milk; 125g unsalted butter; 350g plain flour; 7g instant dried yeast; 25g caster sugar; ¼ tsp

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Polish Poppy Seed Cake

Polish Poppy Seed Cake
A modified version of a traditional Polish dessert - free of gluten, dairy, eggs, and grains. To make it nut free, substitute almonds with tigernuts.
Provided by: Magdalena Wszelaki
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 17
Ingredients:
  • 1½ cups poppy seeds
  • 2 cups boiling water
  • 2 ripe bananas, chopped
  • ⅓ cup arrowroot flour
  • ¼ cup melted coconut oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon orange extract
  • ¼ teaspoon sea salt
  • ½ cup sweetened cranberries, chopped
  • ¾ cup sweet sour cherries; fresh, frozen (if frozen, thaw and drain to measure ¾ cup), dried (if dried, rehydrate in hot water for 15 minutes), roughly chopped
  • ½ cup chopped 70% (or higher) dark chocolate
  • 3 tablespoons almond meal or flour (or, freshly grind a handful of almonds), or tigernut flour
  • 1 tablespoon brown, cane or coconut sugar
  • ½ teaspoon ground Ceylon cinnamon
  • 2 tablespoons almond slivers, roasted
How to cook:
  1. Place the poppy seeds in a heavy-bottomed medium pan, add the boiling water, cover and simmer for 30 minutes on medium high heat. If any water remains, continue simmering until all water evaporates.
  2. Preheat the oven to 350F.
  3. Transfer the poppy seeds to a high speed blender and whizz on high for about 3 minutes, or until the poppy seeds become a well blended mixture. Stop the blender and use a spatula to scrapes the sides and restart.
  4. To the blender, add the bananas, arrowroot flour, coconut oil, lemon juice, all the extracts and salt. Whizz for another minute, or until well combined.
  5. Transfer the mixture to a large bowl and fold in the cranberries, cherries, chocolate and almond meal. Taste and if the mixture needs more sweetness, mix in a tablespoon of maple syrup or honey at that time. If the bananes were ripe, the cake should be sweet enough.
  6. Grease the springform and pour the mixture and distribute it evenly with a spatula.
  7. Bake for 40 minutes or until a toothpick comes out dry.
  8. Loosen sides from springform with a knife and remove the rim. Cool on a wire rack for at least 4 hours. The cake will be soft but will harden as it cools.
  9. Grind sugar and cinnamon in a coffee grinder. Use a fine sieve to dust the cake with the sugar cinnamon mixture. Sprinkle with almond slivers.
Notes: Makowiec Polish Poppy Seed Roll, Cover the poppy seeds in boiling water and let sit for a few hours or overnight · Heat the milk to 110 F (43 C), pour into a large bowl · Stir in

Poppy seed cake

Poppy seed cake
Traditional poppy seed cake in a bundt tin, made the old fashioned way, by soaking poppy seeds in milk. It's buttery and tender, dense with blue poppy seeds.
Provided by: Cuisine fiend
Total time: 105 minutes
Yields: 12 servings
Cuisine: german
Number of ingredients: 10
Ingredients:
  • 125g (1 cup) poppy seeds
  • 240ml (1 cup) whole milk
  • 225g (1 cup) unsalted butter, softened
  • 400g (2 cup) caster sugar
  • 3 large eggs, separated
  • 2 tsp vanilla extract
  • 250g (2 cup) plain flour
  • 1/2 tsp fine salt
  • 21/2 tsp baking powder
  • icing sugar, for dusting
How to cook:
  1. Place the poppy seeds in a small pan with the milk and bring to the boil. Take off the heat and leave to cool, for about 20 minutes.
  2. Preheat the oven to 180C/350F/gas 4. Butter and flour a Bundt tin or a large (2 pound) loaf tin.
  3. Beat the butter with sugar until creamy. Add the egg yolks, one at a time, and the vanilla extract, still beating.
  4. Pour in the cooled poppy seed mixture and beat until smooth.
  5. Mix the flour with the baking powder and salt and add to the batter gradually, until well combined.
  6. With the clean mixer paddles or a balloon whisk attachment beat the egg whites until stiff peaks. Spoon into the batter and gently fold in, trying not to deflate the egg whites.
  7. Spoon the mixture into the prepared tin and bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean.
  8. Cool in the tin for 15-20 minutes, then unmould and cool completely before dusting generously with icing sugar.
Notes: Polish Poppy Seed Cake (Makowiec) with the Meat Grinder, Master our Makowiec recipe for beautiful orange and poppy seed cake to share at home. So Duration: 1:07

Polish Apple Poppy Seed Cake Recipe (Makowiec Japoński)

Polish Apple Poppy Seed Cake Recipe (Makowiec Japoński)
Makowiec Japoński, Makocz or Brudas is a Polish apple and poppy seed cake that's easy to make at home. Made with apples, it's also called Makowiec z jabłkami!
Provided by: Karolina Klesta
Total time: 100 minutes
Cook time: 60 minutes
Prep time: 40 minutes
Yields: 24 servings
Cuisine: Polish
Number of ingredients: 12
Ingredients:
  • 3 cups of poppy seed
  • 3 cups of milk or water
  • 2 cups of sugar
  • 21 oz (600g) of apples
  • 8 tbsps of semolina
  • 2 sticks (220g) of butter
  • 8 eggs
  • 1 tbsp of baking powder
  • 1-2 cups of diced dried nuts and fruits
  • 1 package of vanilla wafers (optionally)
  • crushed nuts and shredded coconuts to decorate
  • chocolate frosting
Nutrition:
  • Calories: 401 calories
  • Carbohydrate: 54 grams carbohydrates
  • Cholesterol: 67 milligrams cholesterol
  • Fat: 19 grams fat
  • Fiber: 9 grams fiber
  • Protein: 10 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 161 milligrams sodium
  • Sugar: 39 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 13 grams unsaturated fat
How to cook:
  1. Rinse and drain the poppy seeds.
  2. Cover the poppy seeds with milk or water and cook for 30 minutes.
  3. Drain the poppy seeds; then grind them once or twice.
  4. Preheat the oven to 356°F (180°C).
  5. Oil the 9x13" cake pan or line it with parchment paper.
  6. Peel and grate apples.
  7. Separate egg whites from egg yolks.
  8. Beat butter with sugar and egg yolks until they change color to whitish.
  9. Add poppy seed, semolina, baking powder, grated apples, dried nuts and fruits (optionally), and mix.
  10. Using a spoon, carefully add beaten egg whites to the dough. Stir in one direction, very slowly.
  11. Place half of the dough in the cake pan.
  12. Cover with vanilla wafers.
  13. Place the remaining dough on top. If you are not adding vanilla wafers, simply pour the entire dough onto the cake pan.
  14. Bake for 1 hour.
  15. Pour chocolate frosting on top (you may make it at home, using this recipe) and decorate with shredded coconut and crushed nuts.
Notes: Poppy Seed Cake, 125g (1 cup) poppy seeds · 240ml (1 cup) whole milk · 225g (1 cup) unsalted butter, softened · 400g (2 cup) caster sugar · 3 large eggs, separated
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