Polish poppy seed cake with apples
Description
Homemade baked treat for tea. Makowiec is a traditional Polish poppy seed cake. It can be any shape and include any additions. Ours contains raisins, dried apricots, dried cranberries, and apples. It's best to use sweet apple varieties, or increase the amount of sugar if you prefer it sweeter. The key feature of this cake is the large quantity of poppy seeds and minimal amount of semolina. Drain the soaked poppy seeds through a sieve. Squeeze out excess juice from the grated apples to prevent the cake from becoming soggy. For better whipping, the egg whites should be cold; add a pinch of salt. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Pour boiling water over the poppy seeds, cover with a lid. Let the poppy seeds sit for half an hour, then drain the remaining water. Place in the blender bowl and blend for five minutes.
- 2
Step 2
Combine the soft butter with sugar and beat until fluffy.
- 3
Step 3
Add one yolk at a time, beating until smooth after each addition.
- 4
Step 4
Add semolina, poppy seeds, baking powder and mix.
- 5
Step 5
Add cranberries, raisins, chopped dried apricots, and grated apples (on a coarse grater) to the mixture.
- 6
Step 6
Beat the egg whites into a stiff foam and gently fold into the poppy seed mixture from the bottom up.
- 7
Step 7
Grease the baking form with butter and sprinkle with semolina. Transfer the dough into it and smooth it out. Bake at 200°C for about 40-45 minutes, until done.
- 8
Step 8
Cool, sprinkle with powdered sugar, and serve.
- 9
Step 9
!