This poppy seed cake or “pie” recipe is synthesized from several recipes. It has a cookie crust, poppy seed filling, and a baked, sour cream topping. All ingredients can be easily found in the U.S., and the cake is completely made from scratch, no funny pouches of premade filling.
YIELD 12 servings TIME 90 minutes INGREDIENTS 1 cup poppy seeds 1 cup milk or soy milk 1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan 2 cups all-purpose flour, plus additional for dusting pan 2 cups sugar 3 large eggs, separated 2 teaspoons vanilla extract ½ teaspoon salt 2 ½ teaspoons baking powder Confectioners’ sugar, for dusting PREPARATION […]
