Poppy seed cake is a traditional yeast cake rolled with a lot of poppy seed mass and dried fruit. A delicious, moist Christmas cake that stays fresh for a long time.
You can make the poppy seed mass using a ready-made can (use approx. 800 g). Just reduce the amount of sugar, honey and dried fruits and add 2 tablespoons of breadcrumbs or semolina. Add the rest of the ingredients as in the recipe.
What to do to prevent the poppy seed cake from cracking? First of all, we roll the dough quite tightly and wrap it in baking paper. It is worth wrapping it two or three times to prevent it from expanding during baking. Leave 1 cm of space in the middle so that the yeast dough can rise, but not too much so as not to burst.
It is best to make the cake 1-2 days before Christmas Eve or on Christmas Eve. This is when it is the tastiest and most delicate. If you want to make it earlier, it is worth freezing it immediately after baking and cooling.
TAKE A LOOK AT MY OTHER POPPY POPPY CAKES AND POPPY POPPY POPPY CAKES.
POPPY SEED CAKE
INGREDIENTS:
YEAST DOUGH
500 g of cake flour
40 g of fresh yeast or 20 g of dry yeast
200 ml of warm milk
1/2 cup of sugar
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