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SCMP Reporter

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.



Poppy Seed Cake