Poppy seed torte

Denise says:

Poppy seeds play a symbolic part on Purim recipes and this cake is ideal as a dessert for your Purim Seudah.  The word ‘mohn’ in Germany means poppy seeds and tash means pockets which is one explanation to Hamantaschen filled with poppy seeds.

On a health note, poppy seeds are known to have anti-oxidants, disease preventing and health promoting properties as well as being a good source of dietary fibre, vitamin B complex and good levels of iron, copper, calcium, zinc, potassium and magnesium.

Preparation Time: 25 minutes

Cooking Time: 60 minutes

Serves: 8 – 10

Ingredients:

  • 200g butter, softened, plus more for greasing
  • 60g icing sugar
  • 6 eggs – separated
  • Juice and grated zest of 1 lemon
  • 2 tablespoons Kiddush wine/ Pesach liquor
  • ½ tsp vanilla extract
  • 280g poppy seeds
  • 120g hazelnuts, ground
  • 125g caster sugar

For the filling and topping:

  • 200g apricot jam
  • 125g icing sugar
  • 2 tablespoons lemon juice

Method

  1. Cream the butter and icing sugar together. Separate the eggs and add the yolks to the bowl, mixing until very light and creamy.
  2. Add the lemon juice, zest, Kiddush wine, vanilla extract, poppy seeds and ground hazelnuts and mix well.
  3. Preheat the oven to 180C/350F/gas mark 4.
  4. Grease and line with baking paper a 24cm-wide spring form cake tin.
  5. Beat the egg whites into peaks, then add the caster sugar slowly, beating until the mixture is smooth and shiny. Gently fold into the poppy seed mixture with a metal spoon.
  6. Pour the mixture into a tin and smooth the surface. Bake for an hour. When the torte starts to darken, cover with foil.
  7. Allow to cool in the tin. When the torte is cool enough to handle, remove from the tin and leave to cool on a cake rack.
  8. Slice the torte in half horizontally and spread the lower half with apricot jam, then reassemble.
  9. Cover the top of the torte with a thin layer of the apricot jam and set aside to dry.
  10. Mix the icing sugar with the 2 tablespoons Kiddush wine and spread over the glaze with a palette knife, letting it drip down the sides.
  11. Allow the glaze to dry before serving.