Best Polish Poppy Seed Cake Recipes

POLISH POPPY SEED CAKE

Steps:

• Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
• Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
• Roll out dough on a slightly floured surface and place in the prepared sheet pan.
• 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, honey, breadcrumbs, walnuts, and raisins and mix well.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
• Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
• Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.

POLISH POPPY SEED COFFEE CAKE

Steps:

• Cream butter with sugar. Add salt to yolks and beat until thick. Scald milk and cool to lukewarm. Add beaten yolks and sugar mixture. Dissolve yeast in warm water and add mixture. Add vanilla and almond flavoring and mix thoroughly. Add flour alternately with milk and knead with hands until fingers are free of dough. Place dough in greased bowl and cover; let rise about 2 hours. Punch down and let rise again about 1 hour. Place on floured board. Roll to 1/2-inch thickness in rectangular shape. Spread with Poppy Seed Filling and roll as for jelly roll, sealing all sides. Place on greased cookie sheet and make into a circle and let rise until double in bulk. Bake 30 minutes at 350 degrees.
• Filling Directions:
• Bring milk to boiling point and add poppy seeds. Cook about 5 minutes, stirring carefully until milk is absorbed. Add sugar or honey. (Do not cook again, if you use honey.) Beat egg thoroughly. Mix 1 tablespoon hot poppy seeds with egg and pour into cooked poppy seeds. Stir until thick over quick heat and add vanilla. This must be thoroughly cooled before using.