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Monday, 15 February 2016

Poppy?! Who's Poppy? ..it's a cake. :)


Hello everyone!

Sea of poppies! :)

Over here, we eat their seeds.
Poppy seeds are one of favorite items in our culture. 
They add special nutty flavor to the recipes. Their flavor is somewhat augmented by roasting them in a pan under mild heat. Gentle frying releases special aromatic essential oils in the seeds and enhance crunchiness.


Poppy seeds are highly nutritious, and less allergenic than many other seeds and nuts.
That is why I consider they are safe(er) to make a cake with - and it's exactly what we're going to do in this post; as I've promised.

Poppy-seed cake
- Ingredients:
3 eggs
1 cup caster sugar
1 cup regular flour
1,5 cups ground poppy seeds (that's about 150 grams)
1/2 cup vegetable oil (over here, we use sunflower, since it's taste is the mildest)
1 cup yogurt (if you can't find it, use milk + 1 tablespoon lemon juice)
1 packet (10 grams) of baking powder
per taste - vanilla extract, rum extract...
- Plus:
Homemade jam
Baking chocolate (the semi-sweet)
-Preparation:
Prepare everything before you start - this includes starting your oven (preheating), set the temperature to 200°C (390F), but you will lower it once the cake is in.
Mix all the "wet" ingredients, until fluffy. Add in the dry ingredients and mix well. The mixture will be liquid, but quite thick. Pour it in greased and floured pan (I use deep square cake-pan.. I believe you call it the "brownie" pan).
Once the oven is hot put your cake in and LOWER the temperature to 170°C (340F). Bake for about 30 minutes, but check regularly - your oven might be "stronger" than mine. :)
Let cool, then cut in half, horizontally. Use your favorite jam as a filling.. if you're like me, you will find a jam that is a bit acidic (like cherry jam, or yellow-plum jam), since the acid flavor will make such an interesting taste in cake.
Make chocolate ganache. Now, in case you have no idea what it is - here's a link to The Kichn, they explained it scientifically. And in case you're a "plain and easy" kind of person, here's my way: just melt the chocolate and pour it over, wait a bit and it will solidify back - easy, right?! :)

At the end, once cut,
this is what it looks like:

My guests liked it. :)

Few notes on buying and storage:
Fresh whole or ground poppy seeds can be readily available in the grocery stores. The seeds are high in polyunsaturated fats, which make them vulnerable to oxidation and turn rancid. Therefore, buy good quality whole fresh seeds from authentic store - or, even better, from a farmer (if there is one in your area).Store seeds poppy in cool, dry, dark place, in airtight containers where they will stay fresh for up to six months.

..
If any of you decides to make it - let me know how it went down..
Have a great Monday!
Marija

6 comments:

  1. Oh, that looks really tasty! Poppy seed isn't traditional over here, but now we have a lot of people from Eastern Europe moving to the UK, poppy seed cakes are more widely available. (If I want a treat, I buy cake from the Polish supermarket. They make such good cream-filled cakes!) Are the oil and yoghurt common ingredients in Serbian cakes? We tend to use butter.

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    Replies
    1. Mim,
      Sorry that this comment comes late. Poppy seeds are quite popular as a filling material - but we also make PASTA with poppy seeds and sugar (don't judge before you try it) :)
      Oil is quite common, but in most cakes we use margarine - although I don't like that industrial matter. :) Butter is something we do eat, but it's much more expensive - about 5 or 6 time more than margarine.
      ...
      Oil makes the cake more "juicy" - a hint. :)

      M.

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  2. Giant yums! I love poppy seeds, too. Growing up, they were most common here in muffins and pound style cakes, but these days they're seen in a wider array of sweet and savoury dishes alike. This cake looks fantastic. Hearty, filling and perfect for these final icy weeks of winter. Thank you for sharing another terrific recipe with us.

    Big hugs,
    ♥ Jessica

    ReplyDelete
    Replies
    1. You're more than welcome, Jess.
      From time to time, I like sharing a recipe that I make over here, since I don't know do folks around globe know about it... it's kind of like an "introduction" to our culture and cuisine.

      M.

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  3. This cake sounds delicious! I have only ever had poppy seeds when topped on rolls and bread from the bakery, its actually my favourite type of bread, as the seeds make it extra tasty!

    ReplyDelete
    Replies
    1. Hello Wendy!
      We too have pastries with poppy seeds used as something you roll them in before baking. That is yet another great way to use them. :)

      M.

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