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Ingredients
| 350 ml ml | Milk Milk | ||
| 30 g g | Fresh Yeast Fresh Yeast | ||
| 200 g g | Sugar Sugar | ||
| 1 pinches pinch | Salt Salt | ||
| 500 g g | Flour Flour | ||
| 150 g g | Butter Butter | ||
| 3 pieces piece | Eggs Egg | ||
| 250 g g | Poppy Seeds Poppy Seeds | ||
| 75 g g | Almonds Almond | ||
| 50 | Almonds Almond | ||
| 75 g g | Sultanas Sultanas | ||
| 125 g g | Caster Sugar Caster Sugar | ||
| 1 tbsp tbsp | White Rum White Rum | ||
| 2 tbsp tbsp | Lemon
Lemon (Juice) |
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Method
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.
