Poppy Cake with Almonds
- For the cake
- 300 grams Pastry flour
- 1 packet Yeast (Instant)
- 40 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 50 grams melted butter (or margarine)
- 125 milliliters lukewarm milk
For the cake, mix flour and yeast in a bowl. Add sugar, vanilla sugar, salt, butter and milk. Process using the dough hook of an electric and mixer until smooth. Let rest for 10-15 minutes in a warm place. Knead briefly. Divide dough in half. Roll one half out on a greased baking sheet. Cover dough with aluminum foil and set aside.
For the topping, rinse lemon and pat dry. Finely grate zest. Rinse raisins and drain well. Mix lemon zest, poppy seeds, sugar and raisins and spread over dough. Roll out second dough portion and cut into 10 thin strips. Twist 2 strips together and place diagonally on cake. Repeat until all strips are used. Mix egg yolks with milk and brush onto strips. Sprinkle on almonds.
Bake in a preheated oven at 200°C (approximately 400°F) on middle rack for 30-35 minutes.
Allow to cool and cut into 16 equal pieces. Serve.