Poppy Seed Honey Cake Food

POPPYSEED & HONEY CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter a 1.3 litre capacity ring tin (approx 20cm diameter) and dust the buttered surface with 1 tbsp each plain flour and caster sugar, then tap out the excess.
• Beat the butter, sugar and honey with a hand-held electric whisk, until pale and fluffy with a dropping consistency. Beat in the eggs one at a time. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.
• Spoon into the prepared tin and level the surface. Bake for about 35 mins until risen and firm to the touch. Leave to cool slightly in the tin then carefully remove, easing the sides with a palette knife. Cool on a wire rack.
• For the icing, mix both ingredients together then drizzle over the cake while it's still on the rack and leave to set. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.

POPPY SEED CAKE

Steps:

• In small sauce pan cook poppy seed with honey and 1/4 cup water for 5-7 minutes.
• Cool.
• Cream butter/margarine and sugar until light and fluffy.
• Add cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition.
• Blend in sour cream and vanilla.
• Sift together flour, baking soda, baking powder, and salt.
• Gradually add poppy seed mixture to dry mixture, beating well.
• Beat egg whites until stiff and fold into batter.
• Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan.
• Bake at 350 degrees for 1 hour and 15 minutes.
• Cool in pan for 5 minutes.
• Remove from pan and cool on a wire rack.

VANILLA POPPY SEED CAKE

Steps:

• Preheat oven to 350°F.
• Cream the butter and sugar until fluffy with an electric mixer.
• Add egg yolks and beat until combined.
• Add sour cream and beat again.
• Mix baking soda into flour.
• Mix flour, vanilla and poppy seeds into butter mixture.
• Beat egg whites until stiff.
• Fold gently into butter mixture.
• Pour batter into ungreased bundt pan.
• Bake about 1 hour or until tester inserted into cake comes out clean.

HONEY POPPY SEED ROLL - BREAD

Steps:

• To make a dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later; just wrap it and freeze it.
• Preheat the oven to 350°F.
• After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 1/4-inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
• Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.

LIBBIES POPPY SEED CAKE

Steps:

• Soak poppy seeds in 1 1/4 c milk overnight.
• Preheat oven to 350 degrees.
• beat egg whites.
• Cream lard,salt, sugar, honey, 3 egg yolks and vanilla together. Add dry ingredients; then add poppy seed mixture. When blended, fold in stiffly beaten egg whites. Put in greased and floured cake pan.
• Bake until cake springs back when touched, about 40 minutes. Libby doesn't have exact time here folks. I was lucky to get measurements for her food--she's been doing it so long.
• For the frosting, combine butter and powdered sugar; then add lemon juice and milk. Spread on warm cake.

POPPY SEED CAKE

Steps:

• Preheat oven at 200°celcius.
• Mix milk, poppy seeds, semolina, the egg, jam, cinnamon and baking powder in a bowl and stir until completely mixed.
• Grind some lemon peel into the dough.
• Butter the baking tray (any form will do but I like to have it in a long one or a Gugelhupf one) and put the dough mixture in it.
• Bake the cake for about 45 minutes.
• Check on a needle if it is ready.
• You can also use orange marmalade--that works great as well.
• If you use sugar-free jam, this cake is sugar-gluten-and all but happiness free!

POPPY SEED CAKE

Steps:

• For the dough mix first seven ingredients well.
• Mix flour and baking powder and stir one part into the dough mixture. Knead in the rest of the flour.
• If the dough is too dry you can add one or two tablespoons of water.
• Preheat oven (180°C, 355°F) and grease a baking tray.
• Put dough onto tray and roll out so that the whole tray is covered.
• Half vanilla beans lengthwise and scrap out the vanilla seeds. Set aside.
• Separate eggs into yolks and egg whites. Beat the egg whites until stiff and set aside.
• Now put dough into oven and bake for 10 minutes.
• While the dough is in the oven beat butter until creamy. Then add egg yolk by egg yolk.
• Add vanilla seeds, honey, cinnamon, grounded almonds and grounded poppy seeds. Mix until well blended.
• Fold in egg whites.
• After 10 minutes take out the dough of the oven and reduce heat to 160°C (320°F).
• Spread Topping equally over the dough and bake for another 30 to 40 minutes or until topping is firm.
• Take cake out of the oven and cut into pieces. Let cool completely on a cooling rack.
• NOTE on poppy seeds: try to get already grounded poppy seeds. To ground them is a lot of work. If you can't get grounded poppy seeds, you should ground them first, because it may take a while.

UKRANIAN POPPY SEED CAKE

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.