Poppy Seed Cake

PUBLISHED : Friday, 01 December, 2000, 12:00am
UPDATED : Friday, 01 December, 2000, 12:00am

Kowloon Shangri-La


For 6 cakes


Ingredients :


440g butter 280g poppy seed 180g egg yolk paste (see 40g salt below for 40g cinnamon recipe) 440g almond pow der 235g egg white 230g sugar Zest of 1 lemon Melted chocolate


For the poppy seed paste:


100g poppy seed 100g hazelnut 80g sugar powder 20g glucose syrup 20g cinnamon 100g milk powder


Method :


For the poppy seed paste:


Bring the milk and poppy seed to the boil, then set aside to cool.


Place all the other ingredients in a mixing bowl, and add the cooled poppy seed and milk mixture.


Mix for 5 minutes and then put to one side.


For the Poppy Seed Cake:


Beat the butter and poppy seed paste together until light and fluffy.


Slowly add in the egg yolk.


Fold in the salt, cinnamon, almond powder and lemon zest, and set to one side.


Whip up the egg white and sugar to a meringue consistency.


Fold one quarter of the meringue into the poppy seed mixture, so as to lighten it.


Fold the lightened poppy seed mixture back into the remainder of the meringue.


Pour the mixture into prepared moulds and bake for 30 minutes at 170?C pre-set oven.


Remove from the oven and allow to cool.


Once cooled, cover the poppy seed cake with melted chocolate.


Cut into squares and serve.


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