German Poppy Seed Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,071 cal. | (289 %) | ||
| Protein | 147 g | (150 %) | ||
| Fat | 338 g | (291 %) | ||
| Carbohydrates | 609 g | (406 %) | ||
| Sugar added | 349 g | (1,396 %) | ||
| Roughage | 87.5 g | (292 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 32.7 mg | (273 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 488 μg | (163 %) | ||
| Pantothenic acid | 14.2 mg | (237 %) | ||
| Biotin | 75 μg | (167 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 4,528 mg | (113 %) | ||
| Calcium | 5,865 mg | (587 %) | ||
| Magnesium | 1,418 mg | (473 %) | ||
| Iron | 39.9 mg | (266 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 27.2 mg | (340 %) | ||
| Saturated fatty acids | 122 g | |||
| Uric acid | 784 mg | |||
| Cholesterol | 627 mg | |||
| Complete sugar | 415 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- 75 grams sugar
- For the filling
- 350 grams Poppy seeds (ground)
- 125 grams sugar
- 40 grams butter
- 500 milliliters milk
- lemons (zested)
- 50 grams raisins
- 50 grams almonds (finely chopped)
- For the icing
- 150 grams powdered sugar
- 2 Tbsps lemon juice
Preparation steps
Place flour in a mound on a clean work surface. Add salt then make a well in the center. Cut the cold butter into small pieces then add to the well along with eggs and sugar. Mix together with a knife until combined then quickly knead into a ball, wrap in plastic wrap and chill for about 30 minutes.
For the filling: Bring milk, poppy seeds, sugar, butter and lemon zest to a boil then reduce heat and simmer for about 10 minutes. Stir in raisins and almonds.
On a floured work surface, roll dough out thinly then use to line the base and sides of a greased springform pan.
Spread the cooled filling over the dough.
Roll out the remaining dough into a circle the size of the springform pan and place over filling, pressing edges to seal.
Bake on the middle rack in a preheated oven (200°C) (approximately 400°F) for 50 minutes. Remove cake from oven, let cool slightly, release from the springform pan and place on a cooling rack.
Mix together powdered sugar and lemon juice then pour over cake while still hot.
