MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE
My sister in law made this for her daughter's first birthday party recently. It is very good and easy to prepare. Please don't Zmail to tell me this isn't "authentic" Ukrainian cake. You can take that issue up with Ms. Katzen. Note: CG forgot to tell you when I first posted this recipe that SIL omitted the orange glaze and just lightly sprinkled powdered sugar on top of the cake instead. --fyi--
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
- CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
- Sift together the dry ingredients in a separate bowl.
- Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
- Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
- Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
- ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
- Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.
Nutrition Facts : Calories 4374.3, Fat 254.1, SaturatedFat 132.1, Cholesterol 1080.2, Sodium 5500.8, Carbohydrate 466.7, Fiber 28, Sugar 229.2, Protein 74.7
UKRANIAN POPPY SEED CAKE
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
- Preheat over to 350 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder and salt).
- AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
- Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Nutrition Facts : Calories 188.4, Fat 10.7, SaturatedFat 5.5, Cholesterol 48.2, Sodium 163.2, Carbohydrate 20.8, Fiber 0.7, Sugar 11.8, Protein 3.1
EASY ORANGE AND POPPYSEED CAKE
Make and share this Easy Orange and Poppyseed Cake recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
- Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
- Stand the cake for 5 minutes before turning out onto a cooling rack.
- For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
- Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
- Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
UKRAINIAN POPPY SEED CAKE
Make and share this Ukrainian Poppy Seed Cake recipe from Food.com.
Provided by Olha7397
Categories European
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- Grease a 10-inch tube-type pan and dust the pan with flour.
- In a small bowl, combine the poppy seeds and milk.
- cover and refrigerate overnight.
- In a large bowl, cream the butter, lemon zest, and sugar until creamy.
- Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy.
- Place the cake flour, baking powder, and salt into a sieve and set it over the bowl.
- With a spoon, stir the mixture until it is sifted into the creamed mixture.
- Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling.
- TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice.
- Drizzle the icing over the cake.
- Makes about 10 servings.
Nutrition Facts : Calories 480.1, Fat 21.8, SaturatedFat 11.2, Cholesterol 45.3, Sodium 166.7, Carbohydrate 67.1, Fiber 1.6, Sugar 43.4, Protein 6.4
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