Poppy Seed Cake
A fresh poppy seed cake recipe from the Poppy Seed Cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 30 g fresh yeast (3/4 cube)
- 200 ml lukewarm milk
- 400 g flour
- 60 g sugar
- 1 pinch salt
- 1 egg
- 125 g softened butter
- flour for dusting
- 250 g ground poppy seeds
- 125 ml hot milk
- 80 g softened butter
- 1 tsp cinnamon
- 1 egg
- 250 g whole milk chocolate (min. 30% cocoa content)
- 50 g chopped peanuts
Instructions
-
1.
Crush the fresh yeast and add it to the lukewarm milk. Mix flour with sugar and salt. Add the yeast-milk mixture, egg and softened butter to the flour. Knead everything into a smooth dough. Cover and let rise in a warm place for at least 1 hour until doubled in volume.
-
2.
Preheat the oven to 175 °C fan. Meanwhile pour hot milk over the ground poppy seeds and let them swell for 10 minutes. Cool slightly, then stir in butter, cinnamon and egg. Grease and flour a loaf pan.
-
3.
After the dough has risen, knead it again and roll it out on a floured board into a rectangle (width of the loaf pan) about 1 cm thick. Spread the poppy seed mixture over the dough, leaving a 5 cm border. Fold the sides in and roll from one end to form a log.
-
4.
Place the log in the prepared loaf pan and bake for about 60 minutes. Test with a skewer. Let it cool in the pan. Melt the whole milk chocolate in a double boiler, let it cool slightly. Toast the chopped peanuts briefly in a hot pan until light brown. Coat the cake with the melted chocolate and sprinkle with toasted peanuts.
