Polish poppy seed cake, known as "makowiec," is a traditional and beloved dessert that holds a special place in Polish cuisine. A feast for the senses, this iconic cake embodies the essence of Polish baking with its rich, nutty flavor, contrasting textures, and visually stunning appearance. Whether enjoyed as a celebratory treat during special occasions or as a comforting everyday indulgence, makowiec captivates the hearts and palates of those who encounter it. Let's embark on a culinary journey to uncover the secrets of crafting this delectable treat, exploring the best recipes and techniques to create an authentic and unforgettable Polish poppy seed cake.
Check out the recipes below so you can choose the best recipe for yourself!
POLISH POPPY SEED CAKE
This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!
Provided by Olenka
Categories World Cuisine Recipes European Eastern European Polish
Time P1DT5h25m
Yield 15
Number Of Ingredients 19
Steps:
- Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
- Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
- Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
- Roll out dough on a slightly floured surface and place in the prepared sheet pan.
- Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
- Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
- Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 g
POPPY SEED CAKE
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
MAKOWIEC (POPPY SEED CAKE/ROLL)
A traditional Polish dessert, especially popular during the Christmas season. My grandmother used to make one for each son, or else they would fight over them! It's a lot of work, but totally worth it, it's delicious.
Provided by basia1
Categories Breads
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For the dough: Mix together yeast, sugar, and salt in a large bowl.
- Pour in milk, stir until dissolved.
- Whisk in 1 cup of flour, cover, and let rise in a warm place until doubled, about 15 minutes.
- Stir in egg, egg yolk, and vanilla extract.
- Knead remaining 2 cups flour and butter into yeast mixture, adding each alternately a little at a time.
- Kneed until smooth and elastic, about 15 minutes.
- Place dough in a large bowl, cover, and let rise until doubled, about 1 hour.
- For the filling: Simmer poppy seeds in a medium pot full of water until soft, about 40 minutes.
- Drain and puree in a food processor, about 4 minutes.
- Return poppy seed puree to same saucepan.
- Add sugar, butter, raisins, almonds, vanilla extract, and honey.
- Cook, stirring, over medium-low heat for 15 minutes.
- Set aside to cool.
- To Cook: Preheat oven to 350*F.
- Roll out dough to a 16" x 12" rectangle.
- Whisk egg white in a bowl into stiff peaks, fold into the poppy seed filling.
- Spread over dough, leaving a 1" border all around.
- Fold dough lengthwise in thirds to form a long log.
- Pinch ends to seal.
- Place cake on nonstick baking sheet, brush with beaten egg white, and bake until it sounds hollow when tapped, about 50 minutes.
- Cool before serving.
POLISH POPPY SEED LOAVES
Traditionally, these loaves were eaten after sundown on Christmas Eve as part of a 12-course meal. At our house, we never can wait that long to bite into the pretty spiral slices of this tender, coffee cake-like treat.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (12 slices each).
Number Of Ingredients 23
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Combine eggs, yolks and yeast mixture; add to crumb mixture and mix well. Beat in sour cream and vanilla until smooth., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover with plastic wrap., In a small skillet, cook and stir poppy seeds and butter over medium heat for 3 minutes. Stir in the raisins, honey and lemon juice. Transfer to a bowl; cool for 10 minutes. Stir in candied orange peel and lemon zest., In a small bowl, beat egg whites until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. Fold into poppy seed mixture. Spread over each square to within 1/2 in. of edges. Roll up each square jelly-roll style; pinch seams to seal., Place on a greased baking sheet. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over cooled loaves.
Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 118mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Grind the poppy seeds finely. This will help them release their full flavor and aroma.
- Use fresh lemon zest. This will give the cake a bright, citrusy flavor.
- Don't overbeat the egg whites. Overbeaten egg whites will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- Use a sharp knife to cut the cake. This will help to prevent the cake from crumbling.
Conclusion:
Polish poppy seed cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a unique and flavorful cake, I highly recommend trying Polish poppy seed cake.
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