LEMON & POPPY SEED CAKE
A moist drizzle loaf cake that compliments a nice cup of tea!
Provided by louiza201
Time 1h30m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C. Lightly grease loaf pan.
- Combine the poppy seeds and milk in a bowl and set aside for 15 minutes.
- Combine the caster sugar and 185g of the butter untill light and fluffy. Mix in the eggs. Fold in the flour gradually, alternate with the poppy seed and milk mix. Finally stir in lemon rind. Alternatively add the ingredients to an electric mixer. Beat on high for 5 minutes until the mixture is pale and thick. Pour into the pan and bake in the oven for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.
- Meanwhile, melt the remaining butter and place in a bowl with the icing sugar and lemon juice. Beat with an electric beater until smooth, then drizzle over the cake.
GERMAN YEAST POPPY SEED ROLL MOHNSTRIEZEL
This is the traditional German Poppy seed roll recipe with a different way of preparing the dough by putting dough in Cold water for 15 minutes.
Provided by Olha7397
Categories Yeast Breads
Time 1h35m
Yield 2 cakes
Number Of Ingredients 20
Steps:
- TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
- Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
- Let the yeast and sugar stand 2 or 3 minutes, then stir to dissolve them completely.
- Set in a warm, draft-free spot, such as an unlighted oven, for 3 to 5 minutes, or until the mixture almost doubles in volume.
- Transfer the yeast to a large mixing bowl.
- Dissolve the 1/2 cup of sugar in the milk and then stir the milk into the yeast.
- Beat in 3 cups of the sifted flour about 1/4 at a time.
- Beat in the eggs one at a time and then the 1/4 pound butter broken into bits, and continue to beat until the dough can be gathered into a compact ball.
- Transfer it to a lightly floured board and knead in the remaining cup of flour a few tablespoons at a time, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
- Knead until all the flour is incorporated and the dough is stiff and quite dry.
- Shape it into a rough ball, place it in a mixing bowl, and add enough COLD water to cover the dough by several inches.
- In 10 to 15 minutes, the top of the ball of dough should rise above the surface of the water.
- Remove the dough from the water and pat the surface as dry as you can with paper towels.
- Return it to a floured board, punch it down, and knead again for 10 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball, place it in a lightly buttered bowl, and cover loosely with a kitchen towel.
- Let the dough rise in a warm draft-free place for about 30 minutes, or until it doubles in bulk.
- I put the dough in the oven with the pilot light on for warmth.
- FOR THE FILLING: Meanwhile, for the filling, drain the poppy seeds and spread them out on paper towels to dry.
- Then pulverize them, 1/2 cup or so at a time, in an electric blender or with a mortar and pestle and combine them with the almonds, raisins and lemon peel in a large bowl.
- In a heavy saucepan, combine 3/4 cup of the milk and sugar and bring to a boil over moderate heat.
- Reduce the heat to low.
- With a whisk, beat the 2 Tablespoons of flour into the remaining 1/4 cup of milk, then slowly beat it into the simmering milk.
- Again bring to a boil, whisking constantly, until the mixture is thick and smooth.
- Pour it over the poppy-seed mixture and stir well.
- Then beat in the egg yolk.
- In a separate bowl, beat the egg white until it forms firm unwavering peaks on the beater when it is lifted out of the bowl.
- With a rubber spatula, fold the egg white gently but thoroughly, into the poppy-seed filling.
- TO MAKE THE ROLL: Coat the bottom and sides of two 5 by 10 by 2 1/2-inch loaf pans with 2 tablespoons of soft butter and set them aside.
- Preheat the oven to 375 F.
- When the dough has risen, punch it down and divide it into two equal pieces.
- On a lightly floured surface, roll each half into a rectangle about 10 by 15 inches and a little less than 1/4 inch thick.
- With a spatula, spread the filling evenly over the two rectangles to within 1/2 inch of their edges.
- Dribble 4 Tablespoons of melted butter over each and then shape them as follows: First roll one long side to the center, jelly-roll fashion, then roll the opposite side to the center jelly-roll fashion.
- Firmly holding both sides together, turn each cake over so that the seam is on the bottom when the cake is set in its pan.
- Brush the tops with the egg and cream mixture and bake in the middle of the oven for 1 hour, or until the cakes are golden brown and crusty.
- Cool in the pans for 5 minutes or so, then turn them out on a cake rack.
- Cool completely before serving.
- To make two 10-inch loaves The Cooking of Germany.
- Time Life Web site to order poppy seed grinders.
- http://www.
- texastastes.
- com/p275.
- htm.
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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.
MOHNSTRIEZEL -- POPPY SEED CAKE
Make and share this Mohnstriezel -- Poppy Seed Cake recipe from Food.com.
Provided by Sackville
Categories Yeast Breads
Time 4h
Yield 2 cakes
Number Of Ingredients 19
Steps:
- Place the poppy seeds for the filling in a bowl, cover with boiling water and soak for three hours.
- Pour the lukewarm water into a small bowl and sprinkle the yeast and 1/2 teaspoon sugar on top.
- Leave for a few minutes until frothy.
- Transfer the yeast to a large bowl.
- Dissolve the 1/2 cup sugar in the milk and then stir the milk into the yeast.
- Beat in three cups of the flour about 1/4 cup at a time.
- Beat in the eggs one by one and then the butter, which should be broken into bits.
- Beat until the dough can be gathered into a ball.
- Transfer to a lightly floured surface and knead in the remaining cup of flour a few tablespoons at a time.
- The dough will be stiff and quite dry.
- Shape it into a rough ball, place it in a mixing bowl and add enough cold water to cover the dough by several inches.
- In 10-15 minutes the top of the dough should rise above the surface of the water.
- Remove the dough from the water and pat dry with paper towels.
- Return to a floured board and knead again for about 10 minutes until the dough is smooth and elastic.
- Shape into a ball and place in a lightly buttered bowl.
- Cover and let rise in a warm place for about 30 minutes or until doubled.
- Meanwhile, drain the poppy seeds and spread them out on paper towels to dry.
- Then pulverize them in an electric blender or with a mortar and pestle.
- Combine the seeds with the almonds, raisin and lemon peel in a large bowl.
- In a heavy saucepan, bring 3/4 cup of the milk and the sugar to a boil.
- Reduce the heat to low and whisk in the 2 tbsp flour in the remaining 1/4 cup of milk.
- Slowly beat the flour and milk mixture into the simmering milk.
- Bring to a boil again, whisking constantly until the mixture is thick and smooth.
- Pour over the poppy seed mixture and stir well, then beat in the egg yolk.
- Separately, beat the egg white until it forms peaks.
- Fold into the poppy-seed filling.
- Grease the bottom and sides of two 5 x 10 x 2-1/2 inch loaf pans with the soft butter and set aside.
- Preheat the oven to 375 F.
- When the dough has risen, punch it down and divide in half.
- Roll each half into a rectangle about 10 x 15 inches and 1/4 inch thick.
- Spread the filling evenly over the rectangles to within 1/2 inch of their edges.
- Dribble 4 tbsp of melted butter over each and then shape them by rolling each 10 inch side into the centre, jelly-roll fashion.
- Hold both sides together and flip so the seam is on the bottom when the cake is set in its pan.
- Brush the tops with the egg and cream mixture and bake on a middle oven shelf for 1 hour or until the cakes are golden brown and crusty.
- Cool in the pans for about five minutes, then turn onto a cake rack.
- Cool completely before serving.
Nutrition Facts : Calories 3699.9, Fat 186.6, SaturatedFat 79.9, Cholesterol 723.3, Sodium 694.5, Carbohydrate 451.4, Fiber 25.9, Sugar 213.2, Protein 78.3
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5/5 (1)Category Afternoon Coffee, Afternoon Tea, BreakfastCuisine European, GermanTotal Time 4 hrs
- Warm milk in the microwave. Pour half of the milk in a jar. Put the butter in the remaining milk in the jar and melt in the microwave. Stir occasionally until butter has melted. You could also use a pot and warm the milk on the stove. In the meantime add 2 tablespoons flour, 1 tablespoon sugar and yeast to the jar with lukewarm milk. Stir well and let the mixture stand for 10 minutes.
- In the meantime make the poppy seed filling: Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Mix the scraped out seeds with sugar very well. Pour 3/4 of the milk in a pot and add sugar and vanilla seeds from the vanilla bean and let cook. In the meantime zest the lemon. All you have to do is cut a parchment paper of the same length as the box grater, place it on the side that isn’t finger friendly and grate. Using a parchment paper makes it easier to remove the zest from the parchment paper. On top of that you won’t be having any lemon zest lying around. Next add cornstarch to the remaining milk and stir well. Then grate marzipan with a hand grater.
- Shortly before the end of the first rise make the crumbles. Simply add sugar, almonds, butter and flour to an empty bowl. Using your hands mix all the ingredients together until small crumbles start to form and set aside as well.
- After you let the dough rise for about 2 hours , remove it from the bowl and put it on a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and roll it with a lightly floured rolling pin into a rectangle about 40 x 50 cm (approximately 15 x 20 inches)). Spread the poppy seed filling over the rolled out dough, leaving 1 cm (0.4 inch) free and then roll. First roll up about 3 cm (1.18 inch) (this is just an estimation I made when writing the recipe. so there is no need to be exact.) of the rolled out dough spread with poppy seed filling on both short sides. Then carefully roll up the dough lengthwise so that in the end you have one long roll. Gently lift up the roll and put it on a baking sheet lined with parchment paper. Lightly brush the roll with water and sprinkle the top with crumbles. Using your hands gently press the crumbles on top of the roll, so that they won't slide off. Cover the roll with kitchen towel and let rise for another 20 minutes.
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- TO MAKE THE DOUGH: Place the poppy seeds in a bowl, pour in enough boiling water to cover them by an inch and soak for 3 hours.
- Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast and 1/2 teaspoon of the sugar over it.
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