Accueil Poppy Seed Cake

Poppy Seed Cake

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable
When I pass by the Jewish pastry shops on Rue des Rosiers in Paris, I always drool over this completely decadent   cake. A thin, crispy pastry with a thick poppy seed and raisin filling. A crunchy and fondant cake, but above all very rich! So a small share will do! Poppy seeds have a surprising taste , so go for it!  

Recipe for poppy seed cake (for a 21cm x 21cm square pan)
Sweet dough:
-210g of flour
-125g cold unsalted butter
-35g icing sugar
-25g almond powder
-50g beaten egg
-vanilla powder

Poppy seed filling (for a very thick layer as shown in the photo):
-375g of poppy seeds
-450ml of semi-skimmed milk
-135g of honey
-200g of sugar
-200g almond powder
-125g of egg
-90g of raisins

For a slightly thinner layer:
-300g of poppy seeds
-360ml of semi-skimmed milk
-105g of honey
-160g of sugar
-160g almond powder
-100g of egg (2 eggs)
-80g of raisins
Prepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.

Beat with the food processor (it’s the K) until the butter is incorporated. 

Add the beaten egg at this point.

Switch on just to incorporate the beaten egg but no more!

Form the dough into a ball and place in the fridge in cling film for the rest of the recipe. 
Meanwhile, place the poppy seed and milk in a saucepan. 

Place over moderate heat and stir constantly with a wooden spoon. 

The mixture will boil, you must let the seeds absorb the milk. 

After half an hour, the milk is almost completely gone. 

When you can no longer see the milk at the bottom of the pan, add the sugar and honey. 


Almond powder. 

Return to medium heat and cook, stirring, for a good 20 minutes more. The sugar liquefies the whole thing, so it must be cooked again to obtain a less wet filling. 

Remove from heat and let cool until you can fill the pan with the batter. 
Take the dough out of the fridge, cut into 1/3-2/3, lightly flour the 2/3 ball and place it on a piece of parchment paper. Spread it thinly on a surface corresponding to the bottom and the sides of the mould. 

Preheat the oven to 180°C.
Put the dough in the mould (greased with a release spray if possible or with butter!), press it well on the sides. If there are holes, fill with small pieces of dough. 
Add the beaten eggs to the warm stuffing and mix well. 

Pour the filling into the pan. 

Thinly roll out the last third of the dough and place on top of the pan. 

Join the top and bottom doughs well. Cut off excess dough with a knife. 

The cake is ready to go in the oven! When the filling is warm, the dough will quickly soften on top. For this reason, we are going to cook a fifteen minutes before passing the gilding to the egg on the dough which of the blow, will be firm and will support the passage of a brush. 
Place in the oven at 180°C for 15 minutes.

Brush in beaten egg. 

Then rub the gilding all over the top. We can see here that the dough is more suitable for a brush stroke! 
Return to the oven for 30 minutes. 

The cake should be golden brown!

Turn out gently once warm and place on a wire rack. 

Cut into 16 pieces. 

Enjoy at tea or coffee time on a cold day! 

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