Polish Poppy Seed Cake Recipes

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POLISH POPPY SEED CAKE



Polish Poppy Seed Cake image

This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!

Provided by Olenka

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time P1DT5h25m

Yield 15

Number Of Ingredients 19

3 ½ cups poppy seeds
boiling water to cover
5 eggs, divided
9 tablespoons margarine
1 cup white sugar
1 ½ cups all-purpose flour
¾ cup margarine
⅓ cup white sugar
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
2 apple - peeled, cored, and grated
3 tablespoons honey
3 tablespoons dry bread crumbs
½ cup raisins
½ cup chopped walnuts
1 teaspoon almond extract
2 cups confectioners' sugar
⅓ cup boiling water

Steps:

  • Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
  • Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
  • Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
  • Roll out dough on a slightly floured surface and place in the prepared sheet pan.
  • Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
  • Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
  • Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 g

POLISH POPPY SEED LOAVES



Polish Poppy Seed Loaves image

Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.-Linda Gronewaller, Hutchinson, Kansas

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (12 slices each).

Number Of Ingredients 23

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup cold butter
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
FILLING:
3 tablespoons poppy seeds
2 tablespoons butter
1/4 cup raisins
2 tablespoons honey
2 teaspoons lemon juice
1/4 cup finely chopped candied orange peel
2 teaspoons grated lemon zest
2 large egg whites
1/2 cup sugar
ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap., In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon zest., In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal., Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.

Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 118mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

MAKOWIEC (POPPY SEED CAKE/ROLL)



Makowiec (Poppy Seed Cake/Roll) image

A traditional Polish dessert, especially popular during the Christmas season. My grandmother used to make one for each son, or else they would fight over them! It's a lot of work, but totally worth it, it's delicious.

Provided by basia1

Categories     Breads

Time 1h50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

4 teaspoons active dry yeast
1 tablespoon sugar
1 pinch salt
1 cup milk, warmed
3 cups flour
1 egg
1 egg yolk
4 teaspoons vanilla extract
4 tablespoons butter, melted
1/2 lb poppy seed, rinsed
1/2 cup sugar
4 tablespoons butter
1/4 cup raisins
3/4 cup almonds, ground
1/4 teaspoon vanilla extract
4 tablespoons honey
1 egg white
1 egg white, lightly beaten

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.

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