Molly Katzensmoosewood Restaurants Ukrainian Poppy Seed Cake Recipes

Steps:

• Preheat oven to 350°F (175°C). Butter a 10 inch tube or bundt pan.
• CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
• Sift together the dry ingredients in a separate bowl.
• Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
• Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
• Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
• Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
• ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
• Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.

Steps:

• Heat poppyseeds and milk in a small saucepan over medium heat. Remove from heat just before milk begins to boil. Let stand until milk reaches room temperature.
• Preheat over to 350 degrees.
• Cream together the butter and sugar. Add eggs one at a time, beating well after each addition.
• Sift together the dry ingredients (flour, baking powder and salt).
• AIn thirds, alternately beat into the butter and sugar the dry ingredients and milk. Add the vanilla and lemon zest at the end.
• Lightly butter 2 loaf pans and split batter between pans. Bake 40-50 minutes until a toothpick or knife inserted comes out clean.

Steps:

• Preheat the oven to 350 F.
• Grease a 10-inch tube-type pan and dust the pan with flour.
• In a small bowl, combine the poppy seeds and milk.
• cover and refrigerate overnight.
• In a large bowl, cream the butter, lemon zest, and sugar until creamy.
• Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy.
• Place the cake flour, baking powder, and salt into a sieve and set it over the bowl.
• With a spoon, stir the mixture until it is sifted into the creamed mixture.
• Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often.
• Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean.
• Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling.
• TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice.
• Drizzle the icing over the cake.
• Makes about 10 servings.

Steps:

• Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
• Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.