Preparation
Pastry:
For the pastry heat the milk until warm.
Crumble the yeast and dissolve with 1 tbsp of sugar and leave in a warm place for 15 minutes.
Add sugar, salt, flour, butter and eggs with the yeast milk until a soft dough is formed, then cover and leave in a warm place for approx. 1 hour.
Filling:
Boil the milk and sugar for the filling.
Add the poppy seeds and boil for 1 min.
Gradually adding in the ground almonds, sultanas and butter.
Allow to simmer for 10 minutes and remove from the hob, leave aside to cool.
Roll out the pastry on a small amount of flour, form a rectangle shape (approx. 35 x 45 cm).
Pour the poppy filling onto the pastry. Place the seam down diagonally on a sheet that is covered with baking paper.
Leave covered for 20 minutes.
Preheat the oven at 175°C and bake for approx 40-45 min.
Remove and leave to cool for 5 minutes.
Wrap the cake in a warm tea towel and slowly roll away from you.
Blend sugar with rum and lemon juice to form a liquid.
Wipe the surface of the warm cake allowing the liquid to soak in.
Serving Suggestions:
Delicious served with fresh cream or ice-cream.