Molly Katzensmoosewood Restaurants Ukrainian Poppy Seed Cake Recipes

MOLLY KATZEN'S/MOOSEWOOD RESTAURANT'S UKRAINIAN POPPY SEED CAKE

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.

OLD FASHIONED POPPY SEED CAKE

Steps:

• 1. Preheat oven to 375^. Grease two 9-inch cake pan then place a circle of waxed paper in the pans and grease the paper; set aside. Soak the poppy seed in the milk, the longer the soak the better;set aside.
• 2. CAKE: Cream the butter and sugars until light and fluffy. Then add the milk and poppy seeds. Add flour, baking powder, baking soda and vanilla.
• 3. Fold in the beaten egg whites. Pour equally into the prepared pans. Bake for 25 minutes or until tested done when tooth pick is inserted in center of cakes. Cool 2 minutes in tins; remove from pan and remove waxed paper carefully. Cool completely on wire racks. Prepare filling.
• 4. FILLING: Heat milk , vanilla and sugar then add cornstarch and yolks mixed together. Cook till thick and then cool. Spread between layers. Make Frosting.
• 5. FROSTING: Cream shortening in the bowl of mixer. Add the extracts. To the powdered creamer add the water and mix until dissolved and add to the shortening mixture and mix on low until the water is incorporated into the shortening. Slowly add the powdered sugar 1 cup at a time, mixing on low speed. You may need a little more water depending on consistency of icing you want. Garnish top with coconut or nuts ,if desired. This does not need to be refrigerated.

UKRAINIAN SOUR CREAM POPPY SEED CAKE

Steps:

• Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
• Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.