Polish Poppy Seed Cake

This traditional Polish poppy seed cake has a shortcrust base filled with a creamy poppy seed filling, and topped with a thick sugar glaze.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 581 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• 2 cups confectioners' sugar
• 1 large egg
• 3 tablespoons honey
• 5 eggs, separated
• 3 tablespoons dry bread crumbs
• boiling water to cover
• 9 tablespoons margarine
• 2 apple - peeled, cored, and grated
• 1.5 cups all-purpose flour
• 0.5 cup chopped walnuts
• 0.33333334326744 cup white sugar
• 0.5 cup raisins
• 0.33333334326744 cup boiling water
• 0.75 cup margarine
• 3.5 cups poppy seeds

Recipe Instructions

Step 1

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.

Step 2

Roll out dough on a slightly floured surface and place in the prepared sheet pan.

Step 3

Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.

Step 4

Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.

Step 5

Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.

Step 6

Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.

Step 7

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, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.

Step 8

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.

Step 9

Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.