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Ingredients
German Poppy Seed Cake
- 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
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.
(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 %) |