A straight poppy seed cake, more on the dry side. A fantastic companion for a cup of coffee, tea or milk. Even after a few days the cake is still delicious. The cake is not overly sweet and has a wonderful decent poppy seed flavor. Try it for the next picnic of for an afternoon break. Just sit back, relax and enjoy this cake.
- 1⁄3 lb Quark
- 4 tablespoons vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 3 ounces sugar
- 1 pinch salt
- 1 lemon, zest of
- 2⁄3 lb flour
- 3 teaspoons baking powder
- 2 vanilla beans
- 6 eggs
- 1⁄2 lb butter, softened
- 1⁄2 lb honey
- 1 pinch cinnamon
- 1⁄3 lb almonds, finely ground
- 1⁄2 lb poppy seed, ground
- For the dough mix first seven ingredients well.
- Mix flour and baking powder and stir one part into the dough mixture. Knead in the rest of the flour.
- If the dough is too dry you can add one or two tablespoons of water.
- Preheat oven (180°C, 355°F) and grease a baking tray.
- Put dough onto tray and roll out so that the whole tray is covered.
- Half vanilla beans lengthwise and scrap out the vanilla seeds. Set aside.
- Separate eggs into yolks and egg whites. Beat the egg whites until stiff and set aside.
- Now put dough into oven and bake for 10 minutes.
- While the dough is in the oven beat butter until creamy. Then add egg yolk by egg yolk.
- Add vanilla seeds, honey, cinnamon, grounded almonds and grounded poppy seeds. Mix until well blended.
- Fold in egg whites.
- After 10 minutes take out the dough of the oven and reduce heat to 160°C (320°F).
- Spread Topping equally over the dough and bake for another 30 to 40 minutes or until topping is firm.
- Take cake out of the oven and cut into pieces. Let cool completely on a cooling rack.
- NOTE on poppy seeds: try to get already grounded poppy seeds. To ground them is a lot of work. If you can't get grounded poppy seeds, you should ground them first, because it may take a while.