grains
baked
everyday
dessert
soft
Hungarian
all seasons
Room Temperature
Foamy Poppy Seed Cake
Difficulty
medium
Time
1h 25m
Price Category
average
Calories
High
This foamy poppy seed cake is a true classic, a favorite in Hungarian cuisine for generations. The soft pastry base, rich, spiced poppy seed filling, and light, sweet meringue topping create a perfect harmony of flavors and textures. It's an ideal choice for family gatherings, holidays, or simply alongside an afternoon coffee. Bake it and enjoy the nostalgic taste!
ingredients
Steps
Prepare the Dough
Mix the flour with baking powder and sugar. Crumble in the cold butter, then add the egg yolks, milk, and lemon zest. Quickly knead into a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes.
Cook Poppy Seed Filling
In a saucepan, bring the milk to a boil with sugar and vanilla sugar. Add the ground poppy seeds, lemon zest, raisins, and rum (if using). Cook, stirring constantly, until thickened, then remove from heat and let it cool.
Assemble the Cake
Preheat your oven to 180°C (160°C for fan-assisted ovens). Line a 20x30 cm baking pan with parchment paper. Take the dough from the fridge, roll it out to fit the pan, and place it in. Spread the cooled poppy seed filling evenly over the dough.
Pre-bake
Place the prepared cake in the preheated oven and bake for 20-25 minutes, until the edges of the pastry are lightly golden.
Prepare and Apply Meringue
While the cake is baking, whip the egg whites until stiff peaks form, then gradually add the granulated sugar, continuing to beat until you get a shiny, stable meringue. Remove the cake from the oven, spread the meringue evenly over it, and return to the oven.
Final Bake and Serve
Bake for another 15-20 minutes, or until the top of the meringue is beautifully golden brown. Remove from the oven, let it cool completely, then dust with powdered sugar before slicing. Enjoy!
Extra Tips
► For easier rolling of the dough, work on a floured surface, and if it's too sticky, chill it briefly in the fridge.
► Don't overcook the poppy seed filling; only cook until it thickens to prevent it from drying out during baking.
► Whip the egg whites only when the cake is halfway baked, ensuring the meringue remains fresh and stable.
Nutrition
| Per 100g | Per Serving 120g / 4.2 oz | |
|---|---|---|
| Calories | 380 kcal | 456 kcal |
| Protein | 9 g | 10.8 g |
| Fat | 20 g | 24 g |
| Carbohydrate | 42 g | 50.4 g |
| Fiber | 4 g | 4.8 g |
| Sugar | 28 g | 33.6 g |