Refined Poppy Seed Box Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g poppy seeds, round
- 15 g suar
- 15 g breadcrumbs
- 75 ml boiling water
- 150 g butter / mararine
- 150 grams sugar
- 3 egg (s)
- 2 teaspoons, leveled baking powder
- 250 g flour
- 60 ml milk
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Grease a loaf pan 25 cm long and dust with flour.
- Preheat the oven to 180 ° C top / bottom heat or 160 ° C circulating air.
- Pour boiling water over the poppy seeds, sugar and breadcrumbs and let it steep.
- Mix the butter / margarine until foamy, add the sugar and stir until the mixture is uniform. Now stir in each egg individually for approx. 1 minute. Mix baking powder with flour and mix in alternately with the milk briefly but thoroughly. Remove 1/3 of the amount of dough and mix with the poppy seed mixture.
- First put the white dough in the prepared cake tin, make a groove in the middle of the length with a spoon in the dough. Now spread the poppy dough into it.
- Bake the cake for approx. 60 minutes in the lower third of the oven.
- After 15 minutes of baking, cut the cake lengthways in the middle about 1 cm deep with a sharp knife.
- After baking, let the cake cool down on a wire rack for 10 minutes, then turn it out of the tin and let it cool completely on the wire rack. Then dust with powdered sugar.
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