{"id":286592,"date":"2012-11-03T09:38:00","date_gmt":"2012-11-03T08:38:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/poppy-seed-cake"},"modified":"2012-11-03T09:38:00","modified_gmt":"2012-11-03T08:38:00","slug":"poppy-seed-cake","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/poppy-seed-cake\/","title":{"rendered":"Poppy Seed Cake"},"content":{"rendered":"
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\nWhen I pass by the Jewish pastry shops on Rue des Rosiers in Paris, I always drool over this completely decadent   cake. A thin, crispy pastry with a thick poppy seed and raisin filling. A crunchy and fondant cake, but above all very rich! So a small share will do! Poppy seeds have a surprising taste , so go for it!  <\/div>\n
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\nRecipe for poppy seed cake (for a 21cm x 21cm square pan)<\/div>\n
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\nSweet dough:<\/span><\/b><\/div>\n
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\n-210g of flour<\/span><\/b><\/span><\/div>\n
\n-125g cold unsalted butter<\/span><\/b><\/span><\/div>\n
\n-35g icing sugar<\/span><\/b><\/span><\/div>\n
\n-25g almond powder<\/span><\/b><\/span><\/div>\n
\n-50g beaten egg<\/span><\/b><\/span><\/div>\n
\n-vanilla powder<\/span><\/b><\/span><\/div>\n<\/div>\n
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\nPoppy seed filling (for a very thick layer as shown in the photo):<\/span><\/b><\/div>\n
\n-375g of poppy seeds<\/span><\/b>
\n-450ml of semi-skimmed milk<\/span><\/b>
\n-135g of honey<\/span><\/b>
\n-200g of sugar<\/span><\/b>
\n-200g almond powder<\/span><\/b>
\n-125g of egg<\/span><\/b>
\n-90g of raisins<\/span><\/b>
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\nFor a slightly thinner layer:<\/span><\/b>
\n-300g of poppy seeds<\/span><\/b>
\n-360ml of semi-skimmed milk<\/span><\/b>
\n-105g of honey<\/span><\/b>
\n-160g of sugar<\/span><\/b>
\n-160g almond powder<\/span><\/b>
\n-100g of egg (2 eggs)<\/span><\/b>
\n-80g of raisins<\/span><\/b><\/div>\n
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\nPrepare the sweet pastry. Put all the ingredients except the egg in a bowl or in the bowl of the food processor.<\/i><\/p>\n
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\nBeat with the food processor (it’s the K) until the butter is incorporated. <\/i><\/span><\/div>\n
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\nAdd the beaten egg at this point.<\/i><\/span><\/div>\n
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\nSwitch on just to incorporate the beaten egg but no more!<\/i><\/span><\/div>\n
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\nForm the dough into a ball and place in the fridge in cling film for the rest of the recipe. <\/i><\/div>\n
\nMeanwhile, place the poppy seed and milk in a saucepan. <\/i><\/div>\n


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\nPlace over moderate heat and stir constantly with a wooden spoon. <\/i><\/div>\n


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\nThe mixture will boil, you must let the seeds absorb the milk. <\/i><\/div>\n


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\nAfter half an hour, the milk is almost completely gone. <\/i><\/div>\n


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\nWhen you can no longer see the milk at the bottom of the pan, add the sugar and honey. <\/i><\/div>\n


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\nRaisins.<\/i><\/div>\n


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\nAlmond powder. <\/i><\/div>\n


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\nReturn to medium heat and cook, stirring, for a good 20 minutes more. The sugar liquefies the whole thing, so it must be cooked again to obtain a less wet filling. <\/i><\/div>\n


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\nRemove from heat and let cool until you can fill the pan with the batter. <\/i><\/div>\n
\nTake the dough out of the fridge, cut into 1\/3-2\/3, lightly flour the 2\/3 ball and place it on a piece of parchment paper. Spread it thinly on a surface corresponding to the bottom and the sides of the mould. <\/i><\/div>\n
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\nPreheat the oven to 180\u00b0C.<\/i><\/div>\n
\nPut the dough in the mould (greased with a release spray if possible or with butter!), press it well on the sides. If there are holes, fill with small pieces of dough. <\/i><\/div>\n
\nAdd the beaten eggs to the warm stuffing and mix well. <\/i><\/div>\n
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\nPour the filling into the pan. <\/i><\/div>\n


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\nThinly roll out the last third of the dough and place on top of the pan. <\/i><\/div>\n


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\nJoin the top and bottom doughs well. Cut off excess dough with a knife. <\/i><\/div>\n


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\nThe cake is ready to go in the oven! When the filling is warm, the dough will quickly soften on top. For this reason, we are going to cook a fifteen minutes before passing the gilding to the egg on the dough which of the blow, will be firm and will support the passage of a brush. <\/i><\/div>\n
\nPlace in the oven at 180\u00b0C for 15 minutes.<\/i><\/div>\n


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\nBrush in beaten egg. <\/i><\/div>\n


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\nThen rub the gilding all over the top. We can see here that the dough is more suitable for a brush stroke! <\/i><\/div>\n
\nReturn to the oven for 30 minutes. <\/i><\/div>\n


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\nThe cake should be golden brown!<\/i>
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\nTurn out gently once warm and place on a wire rack. <\/i><\/div>\n


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\nCut into 16 pieces. <\/i><\/div>\n


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\nEnjoy at tea or coffee time on a cold day! <\/i><\/div>\n

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When I pass by the Jewish pastry shops on Rue des Rosiers in Paris, I always drool over this completely decadent   cake. A thin, crispy pastry with a thick poppy…<\/p>\n","protected":false},"author":1,"featured_media":51827,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286592"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286592\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51827"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}