Hungarian Poppy Seed Cake Food

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

HUNGARIAN POPPY SEED COFFEE CAKE

Steps:

• Soak poppy seed in buttermilk for twenty minutes.
• Cream butter and sugar, add egg yolks, vanilla and beat well.
• In separate bowl - the flour, baking soda and baking powder using a whisk to mix).
• Add the dry ingredients alternately with the buttermilk/poppy mix.
• Beat eggs, fold in the stiffly beaten egg whites
• In a greased angel food pan (I use a bundt pan) spread batter in layers sprinkling each layer with the sugar/cocoa/cinnamon mix and swirl with a knife.
• Bake one hour at 350 degrees or until toothpick come out clean.

HUNGARIAN POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
• Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.

POPPY SEED CAKES

Steps:

• In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.
• In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.
• In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.
• Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.

BEST POPPY SEED CHIFFON CAKE

Steps:

• In a small bowl, soak poppy seeds in water 1 hour. Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 325°. Sift flour, sugar, baking powder, salt and baking soda together twice; place in another large bowl. In a small bowl, whisk egg yolks, oil, vanilla and poppy seed mixture. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine confectioners' sugar, milk, butter and vanilla; pour over cake. If desired, top with flowers.