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JpegWhen my husband and I were newlyweds (well, relatively) there was a heavenly poppy seed cake in the bakery that was basically two thin layers of dough with a lot of poppy seed filling.

Then they changed the recipe and started adding all kinds of fillers to the cake – raisins mostly – and completely ruined the cake.

For Purim, the poppy seed holiday, a craving for proper poppy seed cake came over me. Not 70% dough with a few poppy seeds hiding there but a lush cake that is more poppy seed then dough. And no raisins at all!

I based the recipe on three different recipes (all in Hebrew). Here is the final version.

I wanted enough cake to use in our mishlochei manot, so I spread it out over two large pans (26 x 32 and 20 x 30 cm). This means there was less dough to go around, but I wouldn’t put more dough – it was enough as it was. The filling was enough but there can always be more 😉

Filling

400 gr ground poppy seed (make sure it’s freshly ground or grind yourself. I bought it already ground because on Purim it’s usually fresh, everyone uses it).
300 ml milk
150 gr butter
200 gr sugar (I used a mix of brown and white because I ran out in the middle, it was still great)
75 gr crumbled gluten free cookies
2 eggs

Put poppy seed, milk, butter and sugar in a pot and bring to a boil while stirring. Remove from heat, let cool a bit and then stir in the cookie crumbs and the egg. Let cool completely before assembling the cake.

Dough

150 gr butter
80 gr white sugar
1 tsp real vanilla
1 egg
300 gr Tami gluten-free flour
(original recipe also had 3 gr baking powder, forgot to put it 😳 )

In a food processor put the butter, sugar and the vanilla. Process until smooth. Add the egg, and process until smooth again. Add the flour and process only until you get large moist crumbs. Press desired amount into the bottom of the baking pan (I used around 2/3. If I make one pan I’ll freeze half). Refrigerate the rest (not critical but can help afterwords so the dough is less sticky). Dough was sticky but I didn’t add more flour as gluten free dough tends to be more sticky then gluten dough, and if you add enough flour the dough becomes crumbly. Dough was still crumbly to my taste, maybe the forgotten baking powder had something to do with it? Or simply use less flour next time (and it will be even more sticky 🙄 )

Assembly

Preheat oven to 170°C. Spread the poppy seed filling in an even layer on the dough base. Grate the remaining dough on top of the poppy seed. Bake for 30 minutes or until golden on top and filling is firm.

While we did manage to put some in the mishloach manot, I kept taking “just one more piece” until it was finished 😉

Bon Apetit!

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I wrote before about the pear pie with great filling and crumbly dough. With some tweaks, it came out quite good and was gone within a few hours 🙂 Here is the upgraded version, including the filling from before:

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter
50 ml oil
pinch of salt
2 tbsp dark brown sugar
cold water
(My SIL suggested adding some baking powder and baking ahead of time with some beans inside so it doesn’t rise too much, but I haven’t tried it yet)

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix all the crust ingredients except the water. It will form a ball pretty quickly. Pulse until it falls apart again. At this point, start adding water slowly, mixing thoroughly before adding more water, until it forms into ball again. It will be sticky to the touch.

Put in a bag and refrigerate for 3 hours.

Preheat oven to 180°C.

10-15 minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

See? Sticky.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Eat!

Now that’s pie!

Bon Apetit!

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I had a humongous amount of pears – the sweet kind that go soft after about maybe 5 minutes? My kids won’t touch anything if it even has a slightly different colored spot on it, so they refused to touch them 🙄 So I searched for pear pie recipes, that would be non dairy (as I planned this for dessert for a meat meal) and gluten free. I quickly gave up and searched just for non dairy pear pie. I have Tami flour, that is supposed to be a 1:1 gluten free flour substitute and I figured I’d use that. I went for this recipe. I skipped the liqueur (we had Druze guests for that meal, Druze don’t drink alcohol), and used yet another flour substitute for the filling. Whew!

The result? Depends on your outlook (hence the title). The pear filling was excellent. The crust left much to be desired, being very crumbly. But it looked great!

Jpeg

Wow!

Investigator, as usual, ate it with gusto, the others didn’t touch it. I’m definitely keeping the filling part of the recipe, and I’ll continue searching for a gluten free crust that’s worth making (and eating!).

Do you have any good pie recipes? Post them below!

Ingredients:

Crust:

1 1/4 cups Tami flour or other Gluten free flour substitute
1/4 cup almond butter (maybe more will make it less crumbly?)
50 gr margarine (maybe oil would be better?)
1/4 tsp salt (too much for a sweet pie, using a pinch next time)
1 tbsp dark brown sugar
ice cold water

Filling:

8-10 small pears, unpeeled, cut into halves, seeds scooped out with a spoon, sliced
1/4 cup dark brown sugar
1/4 tsp freshly grated nutmeg
1 tbsp freshly squeezed lemon juice
1 tbsp Conditor flour (cornflour)

Instructions:

In the food processor, mix the flour, the sugar and the salt. Add the margarine and the oil, and process until large crumbs. Add the ice water a tbsp at a time until dough comes together (maybe more water?). The dough came out with a great texture, which just made the result even more disappointing 😦 I’ll go for sticky next time 😀 Put in a bag and refrigerate for 3 hours.

Preheat oven to 180°C.

10-15 minutes before taking out the dough, deseed and slice your pears and mix gently with the rest of the ingredients. Let rest for 15 minutes.

Press the dough into a pie dish. Refrigerate for 10 minutes.

Jpeg

Does look crumbly, now that I  look at it again… definitely more water.

Pour the pear mixture into the crust, including all juices. Flatten.

Jpeg

Before Baking

Bake for 55-60 minutes, until the filling has set (might be a little jiggly in the middle still).

Jpeg

Smell that pie!

Eat!

Have a great weekend!

 

 

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