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Posts Tagged ‘holiday’

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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Success in t’shuva is not measured by the final score at the end of the game. It is measured by the playing. The striving for good is goodness itself. The striving for perfection is what perfects, in and of itself“-Harav Kook, from “The Art of T’shuva – The Teachings of HaRav Avraham Yitzhak HaCohen Kook: Commentary” by Rabbi David Samson and Tzvi Fishman

This speaks to two strong beliefs of mine – getting better is a process, and the process itself is also important. This is true for everything important in life – being a mother, being a daughter, being a wife, being a friend. It is not the end that is important – it is all the time and effort put into it.

May we all have a sweet, fruitful, illuminating and perfecting new year. Shana tova umetuka!

Dip your apple in the honey...It's Rosh Hashana!

Dip your apple in the honey…It’s Rosh Hashana!

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I’m on vacation for 3 wonderful weeks. Ohhh, the joy…

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Have a great summer, everyone!

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