Poppy Seed Torte
by Anne Applebaum and Danielle Crittenden, featured in From A Polish Country House Kitchen Published by Chronicle BooksIntroduction
Poppy-seed cakes are ubiquitous in Poland, and are a traditional part of both Polish and Jewish (and indeed Central European) cooking. The most famous Polish poppyseed cake is the makowiec, which is eaten with special gusto at Christmas. The most famous Jewish poppy-seed cake is probably the traditional hamantaschen, the triangular pastry that is eaten at Purim. Since the former is tricky to cook at home, and the latter often come out hard and dry, we’ve decided, instead, to include a recipe for poppy-seed torte, which is perfectly straightforward and equally delicious.
This recipe calls for soaking the poppy seeds in advance. While it is tempting to skip this stage—and possibly hard to find a strainer fine enough for them—it’s worth doing if you can, because it makes the seeds softer, so they provide less of a contrast with the cake. (The easiest way to strain the poppy seeds is to use a regular strainer lined with cheesecloth.) We’ve also noted that in Poland, poppy seeds are ground in a food processor or with a meat grinder before they are used. But poppy seeds are often sold preground now, and they would be worth seeking out.
Poppy-seed cakes are ubiquitous in Poland, and are a traditional part of both Polish and Jewish (and indeed Central European) cooking. The most famous Polish poppyseed cake is the makowiec, which is eaten with special gusto at Christmas. The most famous Jewish poppy-seed cake is probably the traditional hamantaschen, the triangular pastry that is eaten at Purim. Since the former is tricky to cook at home, and the latter often come out hard and dry, we’ve decided, instead, to include a recipe for poppy-seed torte, which is perfectly straightforward and equally delicious.
This recipe calls for soaking the poppy seeds in advance. While it is tempting to skip this stage—and possibly hard to find a strainer fine enough for them—it’s worth doing if you can, because it makes the seeds softer, so they provide less of a contrast with the cake. (The easiest way to strain the poppy seeds is to use a regular strainer lined with cheesecloth.) We’ve also noted that in Poland, poppy seeds are ground in a food processor or with a meat grinder before they are used. But poppy seeds are often sold preground now, and they would be worth seeking out.
Ingredients
Serves: 10-12
- 170 grams ground poppy seeds
- 6 large eggs (separated) plus 6 egg yolks (at room temperature)
- 225 grams sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon grated orange zest
- 115 grams blanched and peeled almonds (finely ground in a food processor)
- 20 grams icing sugar
- ¾ cup ground poppy seeds
- 6 large eggs (separated) plus 6 egg yolks (at room temperature)
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon grated orange zest
- ½ cup blanched and peeled almonds (finely ground in a food processor)
- ¼ cup confectioners' sugar
Method
Poppy Seed Torte is a guest recipe by Anne Applebaum and Danielle Crittenden so we are not able to answer questions regarding this recipe
- Preheat the oven to 350°F/180°C/gas 4. Line the bottom of a 9-in/23-cm springform pan with parchment paper, even if it’s nonstick, and butter the sides.
- Place the poppy seeds in a heat-proof medium mixing bowl, and cover with boiling water. Let sit for 5 minutes, and drain in a fine-mesh strainer lined with cheesecloth until dry. (If your poppy seeds aren’t preground, place them in a food processor or spice grinder and whizz until they are smooth—but not powdery.)
- In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until they are very stiff, and set aside.
- In the top of a double boiler, with water simmering in the bottom over low heat, whisk the egg yolks with the sugar until thick and pale yellow. Add the poppy seeds, spices, and orange zest and whisk to combine. Remove from the heat and fold in the egg whites and almonds.
- Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Cool the cake in the pan, set on a rack.
- Remove the cake from the pan and sprinkle the confectioners’ sugar on top before serving.
- Preheat the oven to 350°F/180°C/gas 4. Line the bottom of a 9-in/23-cm springform pan with parchment paper, even if it’s nonstick, and butter the sides.
- Place the poppy seeds in a heat-proof medium mixing bowl, and cover with boiling water. Let sit for 5 minutes, and drain in a fine-mesh strainer lined with cheesecloth until dry. (If your poppy seeds aren’t preground, place them in a food processor or spice grinder and whizz until they are smooth—but not powdery.)
- In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until they are very stiff, and set aside.
- In the top of a double boiler, with water simmering in the bottom over low heat, whisk the egg yolks with the sugar until thick and pale yellow. Add the poppy seeds, spices, and orange zest and whisk to combine. Remove from the heat and fold in the egg whites and almonds.
- Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Cool the cake in the pan, set on a rack.
- Remove the cake from the pan and sprinkle the confectioners’ sugar on top before serving.
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