How to cook Italian Poppy Seed Cake Recipe

"Italian Poppy Seed Cake Recipe, Ingredients: ,How to Make Italian Poppy Seed Cake Recipe: "

Italian Poppy Seed Cake Recipe

Dalgano - Italian Food | This poppy seed cake is a cake full of flavor and texture, perfect for a break with a cup of tea or herbal tea. The recipe is easy and the aroma of the candied rum shells blends perfectly with the nutty flavor of the poppy seeds, to give this a slightly unusual dessert that you must try.

Poppy seeds are an ingredient widely used in Central European cakes. Here at the Trentino and South Tyrolean desserts they often refer to. This poppy seed cake recipe is tantalizing, happily blending black aromatic seeds with candied Mediterranean oranges and cedar zest, with notes of rum, the sweetness of honey yellow, and the roughness of wheat flour. Results? Great dessert, rich in taste and texture. It goes well with a cup of tea for a nice break or for an afternoon snack. seed

poppiesthey are a good source of beneficial unsaturated fatty acids, mineral salts, and vitamin E. They are widely used in the kitchen, especially in the manufacture of baked goods.

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Ingredients:

• 150 grams soft butter
• 50 gr sugar
• 6 eggs
• 25 gr wheat flour
• 25 gr wheat flour 00
• 160 g poppy seeds
• 160 grams of honey
• 80 g mixture of candied orange and citrus peel
• 50 grams of raisins
• About 1 dl of rum
• 1 unprocessed lemon

How to Make Italian Poppy Seed Cake Recipe:

1. To prepare the poppy seed cake, start by placing the raisins and candied fruit cut with a knife in a bowl. Add the rum and let it steep. Lightly beat or chop the poppy seeds in a blender, which will release a stronger flavor this way, and mix with the two flours. In a bowl, beat the butter with the sugar until the mixture is smooth and homogeneous.
2. Add the egg yolks one at a time, continuing to mix with the help of a whisk. Add the flour mixture with the seeds, honey, grated lemon zest, two tablespoons of juice, raisins, and dried candied fruit.
3. Finally, slowly add the beaten egg whites with a teaspoon of lemon juice. Pour the prepared mixture into a springform tin about 26 cm in diameter, which you have previously lined with parchment paper, and grease and flour the edges. Bake in the preheated oven at 180 degrees for about 45 minutes.
4. Remove the cake from the oven, let it rest for 10 minutes, then transfer to a serving plate to allow the cake to cool completely. Decorate the poppy seed cake with icing sugar before serving.