Vanilla Poppy Seed Cake With Raspberry Topping Food

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.

STRAWBERRY & POPPY SEED CAKE

Steps:

• Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
• Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
• To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
• To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

MAKOWIEC (POPPY SEED CAKE/ROLL)

Steps:

• For the dough: Mix together yeast, sugar, and salt in a large bowl.
• Pour in milk, stir until dissolved.
• Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
• Stir in egg, egg yolk, and vanilla extract.
• Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
• Kneed until smooth and elastic, about 15 minutes.
• Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
• For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
• Drain and puree in a food processor, about 4 minutes.
• Return poppy seed puree to same saucepan.
• Add sugar, butter, raisins, almonds, vanilla extract, and honey.
• Cook, stirring, over medium-low heat for 15 minutes.
• Set aside to cool.
• To Cook: Preheat oven to 350*F.
• Roll out dough to a 16" x 12" rectangle.
• Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
• Spread over dough, leaving a 1" border all around.
• Fold dough lengthwise in thirds to form a long log.
• Pinch ends to seal.
• Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
• Cool before serving.

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.

VANILLA POPPY SEED CAKE WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325°F Generously grease and flour 12-cup Bundt pan.
• For the Cake, mix first 8 ingredients in large bowl. Beat with electric mixer on low speed 30 seconds, scraping sides of bowl. Beat on medium speed 3 minutes. Gently stir in poppy seed. Pour into prepared pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
• For the Glaze, mix confectioner's sugar, water, butter and 2 teaspoons vanilla extract in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute. Remove cake from oven; pierce cake surface deeply with a fork, about every inch. Spoon half of glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.
• For the Topping, mix raspberries and 1/4 teaspoons vanilla. Spoon sauce over each slice of cake before serving.