Name: Russian Poppy Seed Cake
Yield: Serves about Eight
Cuisine: Russian
Ingredients: 5–10 ml/1–2 tsp vanilla extract; 200 g/7 oz/scant 1½ cups poppy seeds, ground; 15 ml/1 tbsp grated lemon rind; 120 ml/4 fl oz/½ cup milk; 130 g/4½ oz/generous 1 cup self-raising (self-rising) flour; 130 g/4½ oz/generous ½ cup unsalted butter, melted and cooled; 5 ml/1 tsp baking powder; icing (confectioners’) sugar, sifted, for dusting; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 30 ml/2 tbsp vegetable oil; 2.5 ml/½ tsp salt; 2 eggs

Preparation info

Serves about
Eight

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This plain and simple cake is made from ground black poppy seeds which give it a distinctive taste that is utterly delicious. Traditionally called Mohn Torte or Kindli, it is the staple of Russian bakeries, where it is served with glasses of hot tea and lemon.

Ingredients

130 g/4½ oz/generous 1 cup self-raising (self-rising) flour
5

Europe
Russia
Cake
Eastern Europe
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease a deep 23cm/9in springform tin (pan). Sift together the flour, baking powder and salt.
Using an electric whisk, beat together the eggs, sugar and vanilla extract for 4–5 minutes until pale and fluffy. Stir

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of