POPPYSEED & HONEY CAKE
A deliciously moist cake with a tangy strawberry-flavoured icing
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter a 1.3 litre capacity ring tin (approx 20cm diameter) and dust the buttered surface with 1 tbsp each plain flour and caster sugar, then tap out the excess.
- Beat the butter, sugar and honey with a hand-held electric whisk, until pale and fluffy with a dropping consistency. Beat in the eggs one at a time. Mix the flour, cornflour and poppyseeds and fold into the creamed mixture.
- Spoon into the prepared tin and level the surface. Bake for about 35 mins until risen and firm to the touch. Leave to cool slightly in the tin then carefully remove, easing the sides with a palette knife. Cool on a wire rack.
- For the icing, mix both ingredients together then drizzle over the cake while it's still on the rack and leave to set. Transfer to a plate to serve. Will keep in an airtight container in a cool place for up to 5 days.
Nutrition Facts : Calories 315 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
HONEY POPPY SEED DRESSING
This simple, fast dressing is a light refreshing way to dress up a plain lettuce salad.-Michelle Bentley, Waukesha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield about 2/3 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk all the ingredients. Serve over a green salad or fresh fruit. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
UKRANIAN POPPY SEED CAKE
This was a graduate school favorite that I recently dug out of a very old box of recipe clips. I have no idea where the recipe originated but have fond memories of sitting with my housemates in the kitchen eating hot slabs of this cake right out of the oven.
Provided by justcallmetoni
Categories Dessert
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
- Preheat over to 350 degrees.
- Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
- Sift together the dry ingredients (flour, baking powder and salt).
- AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
- Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.
Nutrition Facts : Calories 188.4, Fat 10.7, SaturatedFat 5.5, Cholesterol 48.2, Sodium 163.2, Carbohydrate 20.8, Fiber 0.7, Sugar 11.8, Protein 3.1
HONEY POPPY SEED ROLL - BREAD
From ancient times, the collection of honey and poppy in Russia began on the same day - August 14 (which happens to be my birthday!), the day of the First Savior, first day of the harvest season. This day was celebrated with honey cakes, pancakes with poppy and honey, buns and pirogues with poppy seeds. Special pancake dipping was made of finely grinded poppy seeds and honey. If poppy seeds were sprinkled around the house on that day, house would be protected from evil eye for the whole year. Girls used to weave poppy flowers into their hair in order to make hair strong and beautiful.
Provided by JackieOhNo
Categories Breads
Time 2h25m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- To make a dough: In a small bowl, stir together the yeast, sugar, and warm milk; put it aside for about 10 minutes until the mixture starts to foam. In a large bowl, combine the flour with salt. Add melted butter and yeast mixture. Knead until dough is well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest for 1 hour. For one honey poppy seed roll you need 1/2 dough. You may use the rest of the dough later; just wrap it and freeze it.
- Preheat the oven to 350°F.
- After the dough is ready, place it to a floured work surface. Roll the dough into a rectangle about 1/4-inch thick. Spread the honey over, then spread the poppy seed filling over the dough, leaving 1/2 inch edge. Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper. Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.
- Using a sharp knife, make cuts on a top of the roll. Brush the roll with the egg wash and place in the oven. Bake for about 20-25 minutes until golden-brown. Let cool on a wire rack before slicing and serving. Serve warm or cooled, dusted with powdered sugar.
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