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Cakes

Makowiec: Juicy Polish Poppy Seed Cake on a Sheet Pan – No Rolling Pin, No Dry Crumb

Makowiec, the Polish poppy seed cake, baked on a sheet pan with a crumbly butter crust and a juicy honey-walnut poppy seed filling.

Prep40 min
Cook1 h
Total1 h 40 min
Servings15 pieces

NutritionApproximate, per serving

Calories480 kcal

Instructions

  1. Prepare the poppy seeds: Pour the boiling milk (or water) over the ground poppy seeds, stir and let cool completely. Transfer the cooled poppy seeds to a cheesecloth or clean kitchen towel and squeeze out the excess liquid thoroughly.

  2. Make the crumb dough: Sift the flour, baking powder and sugar into a bowl. Add the cold butter, egg and salt. Rub it together with your fingertips into crumbs (do not press it into a ball, you want crumbs). Divide into two parts and refrigerate one.

  3. Bottom layer: Spread the other half of the crumbs in a 9×12-inch (22×30 cm) baking pan lined with parchment paper. Press lightly with your fingers so the bottom holds together, then refrigerate the pan for 30 minutes.

  4. Season the poppy seeds: Melt 7 tablespoons (100 g) butter in a pot, add the squeezed poppy seeds and fry briefly. Stir in the honey, walnuts, raisins, candied orange peel, lemon zest and salt. Remove from the heat and let it cool slightly.

  5. Egg foam: In one bowl, whip the egg yolks with 1/4 cup (50 g) sugar until pale and fluffy. In another bowl, whip the egg whites with the remaining 1/4 cup (50 g) sugar to stiff peaks.

  6. Final filling: Stir the yolk foam into the lukewarm poppy seed mixture. Then gently fold in the whipped egg whites in portions so the filling stays fluffy.

  7. Layer: Spread the poppy seed filling over the chilled bottom crust and level it. Sprinkle the second half of the crumbs evenly over the top (press it down only lightly, or not at all).

  8. Bake: Bake in a preheated oven at 340°F (170°C), conventional (top and bottom heat), for about 50 to 60 minutes, until the top is golden. Let the cake cool completely before cutting.

Tips:
  • The butter in the dough must be cold so you get nice crumbs. The poppy seed mixture must cool to lukewarm before the eggs go in, or the eggs will curdle.
  • If the filling seems too thin (it depends on the size of the eggs), stir in 1 to 2 tablespoons of semolina or fine bread crumbs.
  • Variation: layer drained, pitted sour cherries over the poppy seed filling for a tart contrast.