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Iced Poppy Seed Cake

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Iced Poppy Seed Cake
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
530
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein12.16 g(12 %)
Fat26.83 g(23 %)
Carbohydrates62.79 g(42 %)
Sugar added21.29 g(85 %)
Roughage5.2 g(17 %)
Vitamin A157.33 mg(19,666 %)
Vitamin D0.66 μg(3 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.83 mg(32 %)
Vitamin B₆0.12 mg(9 %)
Folate87.41 μg(29 %)
Pantothenic acid0.57 mg(10 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C0.39 mg(0 %)
Potassium342.51 mg(9 %)
Calcium376.73 mg(38 %)
Magnesium84.33 mg(28 %)
Iron3.55 mg(24 %)
Iodine15.22 μg(8 %)
Zinc2.09 mg(26 %)
Saturated fatty acids10.58 g
Cholesterol65.19 mg
Author of this recipe:

Ingredients

for
1
For the dough
30 grams
fresh Yeast (3/4 cube)
200 milliliters
lukewarm Milk
400 grams
60 grams
1 pinch
1
125 grams
softened Butter
softened Butter (for the mold)
Pastry flour (for the mold)
Pastry flour (to dust)
For the filling
125 milliliters
250 grams
80 grams
softened Butter
1 teaspoon
ground Cinnamon
1
50 grams
chopped Nuts (such as hazelnuts)
For decoration
200 grams
2 tablespoons
100 grams

Preparation steps

1.

For the dough: Crumble the fresh yeast and stir into a bowl with the lukewarm milk. In the bowl of an electric mixer fitted with the dough hook, mix the flour with the sugar and salt. Pour the yeast mixture, along with the egg and the softened butter into the flour. Knead to a smooth dough. Cover and let rise at least 1 hour in a warm place until the dough has doubled in size.

2.

For the filling: Meanwhile, in a saucepan, bring the milk to a boil, remove from heat and stir in the ground poppy seeds. Let stand 10 minutes. Let cool and then mix with the softened butter, cinnamon, egg and nuts.

3.

Preheat the oven to 175°C (approximately 350°F) convection. Butter and flour a 30cm (approximately 12-inch) loaf pan.

4.

Knead the dough after the rest period and roll out on a floured pastry board into a rectangle about 30 cm (approximately 12-inch) wide and 1 cm (approximately 1/2-inch) thick. Spread the poppy mixture over leaving a 1/2-inch border all around. Starting at one wide side, roll up and place, seam-side down in the loaf pan. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. Let cool in the pan, run a metal spatula around the edge of the pan and invert. Turn right-side up and place on a plate.

5.

For decoration: In a bowl, mix the powdered sugar with the rum until it's of a spreading consistency. Chop the orange peel. Spread the glaze on the cake, sprinkle with orange peel and let dry.