#poppy seed christmas cake

[fullcravings]

Cranberry Pound Cake

[kannoaya]

Polish Poppy Seed Cake - Eastern European

[blue-devil-of-the-lord]

What kind of desert do you think Kurt would like? Is there any German deserts in particular he would like?

This is an interesting questions, thank you. So...

We don't really know a lot of what he likes in canon, however I seem to remember to have read that he is fond of chocolate and biscuits, which means I'm going from there.

I'd like to think, that Kurt is something we call a "Naschkatze" where I'm from. Don't know if it's used in other parts as well, but it's quite common from where I'm from. It's basically someone who loves to nibble on sweets as often as they can. Literally translate to "snacking cat" or "nibbeling cat"

He's got a sweet tooth, you could say. So, going from there:

He loves pastry. Doesn't matter if it's cake or cookies or cupakes, he loves it. If it got chocolate? He's in heaven. So, it's good that he's from Germany because we've got some really good cakes, if I may say so:

Schwarzwälder Kirschtorte: This is one of the most stereotypical cakes that you can find when looking up "German Cakes" but it's really good. It traditionally consists of several layers of chocolate sponge cake, cherries, cherry liqueur, whipped cream and chocolate rasps. It named after the "Schwarzwald" which is a region in Baden-Wüttenberg, the "neighbour" of Bavaria. It's really tasty and I'd like to think that he would love that.

Baumkuchen: Literellay means "tree cake", originating from it's looks. It consists of several layers of dough when baking it, making it look like the age rings of a tree. It's art to explain, but it's really good, one of my favourites actually.

Kalter Hund: Literally "Cold dog", also referred to as "Kalte Schnauze" or "Kalter Platt". I think this would be one of his all-time favourites because it not only consists of chocolate but also of biscuits. It is made from layers of chocolate cookies and a cream of chocolate and coconut oil. There are different variations of it, which can differ in the ingredients used. It's a little harder to make, at least in my experience, but it's really worth it.

Pudding: Kurt is in love with this stuff, especially chocolate, however only when it's hommade. The incredibly overly sweet stuff from the stores does not taste good in his opinion, so he refuses to eat it. He may have a sweet tooth but not that sweet.

Spekulatius: Another typical german sweet, that's an alltime favourite among Germans. It's usually just sold during Christmas time, due to the different spices that are used for it.

Mousse au Chocolat: Of course he's not restricted to German desserts only. It's a french dessert and since France is a neighbour of Germany it's not that far-feched that he loved it growing up. It's fluffy, it's chocolate... What more could he ask for?

Grießbrei mit Roter Grütze: "Semolina porridge with red fruit jelly" It's not really a dessert but it's quite famous and I personally know many many Germans who love it, me included.

Germknödel mit Vanillesoße: Germknödel are a traditional specialty of Austrian and Bavarian cuisine and are also popular in other regions of the Alpine countries. They are steamed yeast dumplings filled with a plum jam filling (Zwetschgenröster). Although the classic version is filled with plum jam, there are also variations of yeast dumplings with other fillings such as poppy seeds, apricots or curd cheese. Personally, I have always loved the fruit filling. Top it with vanilla sauce and poppy seed sugar and it's perfect.

Pictures in order

It's a bit much, but there are so many good desserts. In general I think he loves anything with chocolate in it, as long as it's real chocolate and not some fake stuff from the industries. He prefers usually darker chocolate but especially in cake she doesn't mind so much. He also likes a bit more heavy desserts such as Germknödel or Grießbrei, especially since he's from Bavaria where such desserts are more common, from my experience. You are welcome to correct me though.

Hope this was helpful :)

[zarya-zaryanitsa]

What do you guys usually eat on Christmas Eve (also where are you from)? Here’s my Polish Wigilia:

Dish 0: Opłatek (Christmas wafer to be shared with family) 1. Barszcz z uszkami (dark red beet soup, no floating veggies just pig ear-shaped mushroom dumplings, the uszka) 2. Pierogi with cabbage and mushrooms, or if we’re feeling fancy krokiety with cabbage and mushrooms (dumplings or croquettes, both go well with barszcz) 3. Fish soup 4. Ryba po grecku („fish the greek way”, fried carp on a pile of boiled grated vegetables, mostly carrots, apparently Greek people have no idea what the fuck we’re on about) 5. Another fish, pan fried, with lemon (the reason it’s on the menu is that nobody in my family truly likes ryba po grecku and we’d all rather eat some different kind of fish, but it’s a tradition) 6. Herring in sour cream, details vary 7. Marinated mushrooms in mayonnaise 8. Vegetable salad, the one everyone makes (pickled cucumbers, onions, potatoes, carrots, parsley root, boiled eggs, apples, peas, mayonnaise, salt, pepper some mustard) 9. Leek and gouda cheese salad (leek, pickled cucumbers, gouda, pinapple, boiled eggs, peas, mayonnaise, salt, pepper, mustard) 10. Sernik (cheesecake) 11. Makowiec or „karaluszki makowe” (poppy seed cake or poppy seed cookies) 12. Piernik (gingerbread cake or cookies)

Other possible options include gravlax and more cakes - chocolate cake, multilayered nut cake we call „snickers” or, like this year, carrot cake.

We stopped serving kutia and kompot well before my lifetime because grandpa hates it. Grandpa is also the only reason fish soup is still on the menu.

[melalka]

Hello frenes, i have made a poppy seed cake that's vegan and gluten free. I do it rather often and it always works out well for me :)

I base it on a polish recipe I found that i made to be gluten free but I assume many people don't speak polish and are missing out so I decided to post

The ingredient list

2 cups of flour ( i use 1.5 of some gf mix and half a cup of millet flour but it worked with other ones too, it's just cheaper to do it that way for me and works out :))

2 cups of soy milk or any other vegan milk ( soy however has more texture than for example almond, and we did it with water before but the results aren't as good )

1 cup of sugar

1 cup of groud poppy seeds

1/2 cup oil

1 cup ground or cut up walnuts

1 package of vanilla sugar ( you could add less for sure but I just can't be bothered to keep it and do the whole thing )

2 teaspoons or so of baking powder and a pinch of salt

You could add 0.5 cup of cut up raisons but my friend didn't like them so we didn't use them this time

It's pretty simple really, i mix all the ingredients without the nuts and raisons ( because otherwise you won't get it to be smooth ) and once it is smooth you add the nuts and whatnot (some people like to add some candied orange skins but I usually just don't have any)

It should be like a thicker pancake texture, if it's thin try adding a little more flour.

The batter has to sit for around 15-20 minutes as the poppy seeds kind of expand a tiny bit ( this is a good time to set the oven to 180°) and then you're good to go

Keep in mind that the baking time will differ based on the oven and size of the cake form. This one took around 90 minutes but when I use smaller forms it takes around 50-55 minutes. I use a toothpick type thing to poke the middle and check if it's cooked (if it sticks to it it isn't)

We also put some sugar and more walnuts on top so it would have a little hard top from the sugar ^^

Make sure to cool the cake for 20-25 minutes so you can cut it nicely without it falling apart or falling down.

Smacznego frenes, it's a nice Christmas cake that we bake all year round as it's easy and it works :))

[passiveagressiveukulele]

Lessons from home, lessons from the test shot

I don't remember ever needing a Christmas break as much as I did last semester. By the end of the dissertation period I had a countdown on my laptop, motivating me to finishing those last few chapters, knowing that my mum's poppy seed cake and a turkey I won't touch with a 10 foot pole waited on the other side. I needed to clear the messy desk in my head and make space for new adventures that awaited in January.

Keeping our grad project in the back of my mind I continued adding to the pool of inspiration I could draw from when I got back.

My Christmas present was a ticket for Snajka: Diary of expectations - a film that combined both of my research interests of the past semester - the Romani culture I wrote about in my dissertation and documentary film I focused on for the Final Project. Tea Vidovic's film follows her experience of marrying into a a Romani family and exposes the deeply embedded cultural racism between Croatia and Kosovo, the locals and immigrants and of course, skin tones. The director's openness to document her marriage over the course of 10 years is not only bold personally, but politically too. When it comes to the Roma in Eastern Europe, the racial discrimination is swept under the rug. It's an ongoing issue rarely talked about and in my dissertation I argued that documentary film is really the only area where the negative image of Roma is consistently challenged.

From a filmmaking perspective, Vidovic's piece made me think about the selection of moments that are necessary to tell the story - they had over 10 years of material, so what shows the passage of time but also progresses the narrative arc? Our trip to Poland will produce 2 weeks of material, which seems minuscule in comparison, but our editing timeline is much shorter so I am aware of how rigorous we will have to be with our material. Vidovic is also the film's DoP (alongside Dinka Radonic) and she uses the camera as her diary - working through her emotions and cultural misunderstandings. It made me consider my position as Natalia's DoP - she's already spoken to me about how she wants me to be a fly on the wall capturing the conversations between her and her grandparents, but now I'm starting to think I'm going to have be a "notebook" for her to jot down her emotions. From having worked with her before, I know she's really good at verbalising her inner turmoil - I just need to set up the filmmaking conditions for her to spill her guts.

While home I visited the museum of modern art in Ljubljana and their exhibition on forgotten Yugoslav art gave me visual inspiration for our grad film's style. I particularly loved the series of photographs above and the way they capture family dynamics in a household. The triangular composition of the bottom two photos is something I can see myself replicating when we are in Poland - I think it would frame the interactions between Natalia and her grandparents in a dynamic way, allowing me to shift the focus between the three characters in crucial moments. I love the green and orange hues of these photos, and those same hues are present in Natalia's Christmas photos from Poland, so they're something to keep in mind when getting to the colour grade.

Seeing these personal pieces helped me reflect back on the test shoot and realise its strength lie in the latter half - the colours, the composition, the quiet atmosphere and the collage-like edit of Natalia showing her family photos and her dad's disappearance from them is really what the film's central question is all about - how does she connect with her dad now that he is no longer around. It's honest and intimate, whilst the first half of our shoot felt "mechanical" and was focused on her dad's death, rather than his lingering presence in Natalia's life. Having some time away from what we created last semester helped me understand its strengths, weaknesses and effectively, the path we should continue to tread.

[moonicupcake]

Mooni cupcake

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Cupcakes with exotic fruits

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Other cupcakes are coconut cheese cupcakes, frozen cupcakes, and coffee cheese cupcakes.

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[mycasprooject]

DECEMBER

This month was a lazy month for me. I wasn't very ambicious but all I can say is I blame that on the weather. I cannot understand how I'm expected to happily leave the house and go to the gym when it's raining cats and dogs outside and it's already dark when I leave school at 4 pm.

ART

Nevertheless I did some fun art projects. I started painting on clothes. I am painting matching hoodies (from the sketches I made earlier) for me and one of my friends. I thought it would be a nice christmas present but it is taking longer than expected so tough luck.

The paints I bought are special ones for cotton. I am not shure if I'm doing this painting thing the right way. I watched some youtube tutorials but I'm not convinced. Shure the end result on the hoodie I made for myself looks pretty good but I have not yet washed the hoodie and the paint is cracking a bit. I guess I'm a bit careful since it is my first time doing this. I am also irritated by how expensive the paints were.

Another thing I did was painting. Since I spent all my money on myself I had to give my family something for christmas so in my enormous generosity I presented them with a series of watercolor paintings. I also tried doing one big painting on A3 paper but it was very ugly so I didn't give it to anyone.

GYM

I went to the gym once or twice during this month. I am not very motivated in winter. I am not necessarily a fan of going to the gym when it is as dark as it would be in the middle of the night. I just cant ever find the time anymore. The group of friends I used to go to the gym with last year completely crumbled and now none of us go together or at all.

SERVICE

Once again no service. I am not even searching right now. I know I'm completely unorganised and unreliable. On top of that I don't even want to help people. Why would I? And it isn't exactly motivating that I HAVE TO DO IT FOR CAS. I cant get my life together but I'm supposed to save somebody elses. I feel like I could be somebodies service. Like forcing some poor IB soul to spend time with me would be service. Now that I think of it I HAVE TO SPEND ALL MY TIME WITH MYSELF. Could I get credit for this?

December overall really hasn't been my month

I also forgot that I baked a whole ton.

I baked gingerbread cookies and also poppy seed cake. I enjoyed that. especially the consumption.

[not-so-bored]

6 December 2023, Wednesday 🎅

93 days of productivity

Things I have done:

🦉 Duolingo: German

🗒 Literature Revision 

📍 Mock Exam (Language and Literature) 

🖥 Advent of Code (⭐️⭐️⭐️)

💻 Webinar about studying in the Netherlands  

💬 Talk with my teacher about my struggles with interpreting paintings and graphics (He said we would think of a way to help me practice 🤞)

💬 Discussion about everything and sexism, and culture 

🤩 Spontaneous presentation about Philosophy, Logic and Mathematics for one class

🤩 Philosophy 

📚 Society Must Be Defended by Michel Foucault

Winter Studying Challenge 

6th December - Do you get a break from school/uni/work during winter?

Yes! We have a break from December 23 to January 2. 

Winter Wonderland Studyblr Challenge

DAY 12.  We must know, with winter comes a lot of seasonal products, tell us about some of your faves (drinks, food, rituals, fashion, etc)

Loads of those! Hot chocolate, obviously. Gingerbread. Poppy seed cake. Dried fruit compote. Scarf with a print of paws. Christmas Eve. All the customs and traditions. Gifts on Christmas Eve. Red borscht with mushroom dumplings. Kutia. My grandfather in the Christmas mood. 

[icarusthelunarguard]

This Week’s Horrible-Scopes

It’s time for this week’s Horrible-Scopes! So for those of you that know your Astrological Signs, cool! If not, just pick one, roll a D12, or just make it up as you go along. It really doesn’t matter. Better yet! Check out “Heart of the Game, Fredonia” and see if they can sell you those D12’s with the symbols on them. Tell them “Shujin Tribble” sentcha. And “Hail, Hail, Fredonia!” Home of the Blue Devil!

These ‘Scopes are going out at the beginning of December, so it seems only right that everyone’s is based on a random regional dessert. So hold onto your taste buds and remember; Holiday Calories Don’t Count!

Aries 

Starting us off in Central America, we’re visiting Honduras for you! And what a time to do it! Your dessert is “Rosquillas”, aka Spanish Donuts! Pair that up with some deep, rich coffee with cocoa and you’re ready to spend the afternoon napping from how stuffed you’ll be. So This Week… Brush up on your Spanish and get ready to enjoy the warm weather.

Taurus 

Jumping over the water to Africa we’re landing you in Eswatini, formally known as Swaziland. English is still a popular language there, so you’ll be able to get around fairly well. So you’ll have to order Mafetsi. The closest known desserts would be “Donut Holes”, but they’re not as sweet as what you’d get in Dunkin’ or Timmies. This Week… Don’t call attention to yourself by asking for more sugar sprinkled on your order. Just say Thank You and go on your way.  

Gemini  

Not leaving Africa yet. We’re taking you slightly West into Botswana. They call it Malva Pudding, but really it’s more like cake on your fork as you eat it. There are a number of alcoholic and non-alcoholic drinks made there, including fermented maize and berries. But if you want something you’ll find close-to-home, grab a bottle of Ginger Beer. This Week… If you want a minty tea, why not try some… and the HELL is this?! I can’t pronounce this! “Kgomodimetsing”. Ask Google Translate to pronounce it for you when you order.

Cancer Moon-Child 

Hopping over the Equator and landing in Eastern Europe we’re settling you into Belarus. What do you get when you mix wheat, berries, honey or sugar, nuts, raisins, and poppy seeds on Christmas Eve? You get a prophetic dessert known as “Kutia”. And we say “Prophetic” because you’re supposed to throw some at the ceiling before eating… and the number of grains that stick to the ceiling are used to predict the next year's agricultural prosperity. So This Week… Remember to set out a small bowl of the stuff outside for Father Christmas, or he’ll send the Krampus for you soon enough.

Leo 

This one’s easy! Follow the setting sun and you’ll eventually make it to France for your desserts. You’ll want to have a cup of Demitasse Coffee ready to sip, because your dessert is all KINDS of sugar-filled. A digestible pyramid known as “croquembouche” (KROAK - ehm - boosh), it’s a bunch of tiny pastry puffs, welded into a confectionary caltrop with chocolate as the mortar. This Week… we know you didn’t pay attention in French class in high school. You just wanted to stare at the new young teacher. Well guess what? You need to remember all those lessons you’ve forgotten. How’s THAT for, “WhEn Am I eVeR gOiNg To NeEd To kNoW ThIs?!”

Virgo 

Skipping over the Mediterranean Sea and across the Registan Desert, we stop off in Afghanistan. “Khetayee” are traditional Afghan cookies usually made with a handful of simple ingredients: flour, powdered milk, baking powder, icing sugar, oil, and ground pistachios! They’re not specific to any time of year, but they’re simple to make and are delicious. So This Week… double-check with your doctor that you don’t have a nut allergy to pistachios. That would be a bad time to find out that you do. 

Libra 

Ping-Ponging back across Europe, we’re settling into Luxembourg for you! Two out of the three common languages might be familiar to you: German & French. But the main one, Luxembourgish, might trip you up. No worries, because your dessert, “Äppelklatzen”, consists of apples that are lightly cooked with cinnamon, nutmeg, and sugar, wrapped in pastry, then baked until golden-brown. It’s about as close as you can get to a Personal Apple Pie. This Week… Well you picked a great time for this since this is especially popular during the Christmas season. Learn how to speak some Luxembourgish and enjoy the nights!

Scorpio 

Not done with Southern Africa just yet. We’re sweeping down the continent into Zimbabwe. Lots of languages to choose from, including English… and the American Dollar is also the official currency there too! You’ll get to try out “Chikenduza”, Zimbabwe Candy Cake. It’s a thick, yeast-based cake topped with a bright pink icing, shaped not too different from a large cupcake or muffin. So This Week… Find your sunglasses and wear them when you sample this delicacy - because calling it “bright pink icing” is not an understatement. 

Sagittarius 

A lot of African hits it seems. Well, let’s head to the west side of the continent and have you visit Sierra Leone. With a view of the Atlantic Ocean and a wonderful warm temperature, how about digging into Ginger Cake. The story goes that this confectionery treat is so sweet and heavy that if a driver eats it they will fall into a sugar coma and crash the car. So This Week… have a slice or two, but make sure you have a designated driver for afterwards.

Capricorn 

Back to Central Asia you’re visiting Turkmenistan. The funny part about this is, you might already know one of the local sweets already and never knew it. “Nabat” are sucrose crystals of varying sizes which are grown on threads. Yeah, it’s basically Rock Candy on a String! And if you wanted to sweeten a drink like tea, you could just dunk it in and swish it around a bit. So This Week… relive your childhood and make some Rock Sugar Strings again.

Aquarius 

Once more into the Romance Languages, we’re dropping you off in Spain with something that’s about to make you want to visit immediately. “Churros con Chocolate” is exactly what it sounds like: Churros with melted chocolate. We’ll forgive you if you wanted to use warmed Hazelnut spread instead, since it’s a Close Enough replacement. This Week… try to remember that you don’t need to use the Name Brand Stuff in your food. Generic stuff is just as good and FAR less expensive.  

Pisces  

And finally we finish you off in Zambia! One of the best parts about this country is the variety of fruits! Mangoes, watermelons, apples, oranges, papaya and pineapples get turned into smoothie drinks like crazy. And though there aren’t many local confectioneries, ice cream is very popular - especially mango as mentioned before. So This Week… learn the difference between a waffle cone and a sugar cone before you spend too much and get it all dripping on your shirt.

And THOSE are your Horrible-Scopes for this week! Remember if you liked what you got, we’re obviously not working hard enough at these. BUT! If you want a better or nastier one for your own sign or someone else’s, all you need to do to bribe me is just Let Me Know! These will be posted online at the end of each week via Tumblr, Twitter, Facebook, Discord and BLUESKY.

[franciszek-niecz-cas]

December Creativity

The poppy seed cake that I made before christmas turned out to be quite tasty, therefore I decided to bake another one on the 27th of December.

[herobservationland]

#209...I'm proud of you...I take it back

#209…I’m proud of you…I take it back

I love the season of Christmastime. The excitement of the holidays, the songs, the lights, anticipation of the TRADITIONAL meal only eaten ONCE a year, yes I did say once a year. The borscht with mushroom ears, pickled herring, the boiled pear dumpling, poppy seed cake, yes those are things ONCE a year on Christmas Eve…in a Polish home. And best were the smiling faces opening their special…

[kuklamarzanny]

my mom actually wants me to bake two cakes for christmas, poppy-seed roll and we haven’t settled on the second yet, thinking abt doing smth similar just filled with marcipan instead but smth with apples and cinammon would also be real nice...

[carlosbakery]

Shortbread Cookies

Shortbread cookies are traditional Scottish buttery, crumbly, crisp toffee-like cookies made from unsalted butter mixed with sugar and sometimes flour. It can be made in a round tart or cake pan or baked in individual portions by arranging dough in mounds on a baking sheet and making impressions with a fork.

Cherry Pistachio Shortbread

Delicious, sweet, and chewy, this shortbread cookie is perfect for a Christmas treat. The cherries add a tart, fruity flavor and the pistachios add an excellent nutty taste to complement the sweetness of the cherry. A festive combination made even better with the help of good-quality maraschino cherries.

Classic shortbread bar

Classic shortbread bars are made with simple ingredients - butter, sugar, and flour. A buttery taste and crumbly texture make them perfect for coffee breaks or after-dinner treats. A firm favorite amongst lovers of the original taste of the traditional charm.

Cinnamon-hazelnut shortbread bar

Deliciously sweet, cinnamon-laced Shortbread bar with a crispy outside and nutty center. Each bite of this melt-in-mouth shortbread is rich and sweet, with a crispy outside and a sinful hazelnut filling. It's a perfect treat to snack on in the afternoon while relaxing or to share at the next get-together.

Lemon-poppyseed icebox shortbread cookie

Lemon-poppyseed icebox shortbread cookie is a delectable treat perfect for any occasion. Crisp on the outside and soft on the inside, these shortbread cookies are dusted with just enough poppy seeds to create a sweet and salty balance.

Fennel and fig shortbread bars

The rich and earthy sweetness of fennel seed is tempered by sweet fig and turned into a tasty holiday favorite. The result is a surprisingly fresh, light, and rich shortbread. Pair this shortbread bar with a cup of tea for a touch of holiday festivity.

Maple-pecan shortbread bar

The holidays are about indulging, and the maple-pecan shortbread bar will satisfy any sweet tooth. It's rich and buttery with bits of chopped pecans and a sprinkling of sugar. A sophisticated cookie with decadent layers of buttery shortbread and sweet, buttery pecans are suitable to be shared, especially with friends and family.

Raspberry jam shortbread balls

This easy-to-make Raspberry Jam Shortbread is an excellent addition to any tea time, picnic, or party. The soft, buttery shortbread cookie is filled with raspberry jam for an extra fruity flavor that'll make your guests smile. These shortbread balls are perfect for dipping in your tea and have a wonderful chewy texture and taste.

Savory herb shortbread cookies

Savory herb shortbread cookies are the perfect addition to your next cheese board. These savory herb shortbread cookies have the same great flavor as chocolate and vanilla varieties. It is made by hand with the freshest ingredients and no artificial colors or preservatives, and these savory herbs are decadent to eat alone or as an appetizer.

 Carlo's Bakery is a fast-growing company. We bake wedding cakes, specialty cakes and delicious Italian pastries and serve in Locations such as California, Connecticut, Florida, Minnesota, New Jersey,  New York,  Nevada, Pennsylvania, and Texas. Contact us for more information on online bakery delivery , food gift baskets near me or visit our website.

[tinyshe]

Mohnstriezel {Poppy Seed Christmas Cake}

If there is one thing in this city that you cannot ignore during Christmas season, it is stollen. Dresden is very famous for its traditional Christstollen, a very heavy sweet Christmas cake that is sold in every bakery and on every Christmas market. It’s shipped all over the country to friends and relatives and I am pretty sure you can order it from abroad, too. In addition to the traditional stollen, which is made with lots of butter, dried fruits and candied peel, there are many other versions. Nuts and marzipan are popular and bakers are trying out new ingredients every year. This season, for example, cranberry stollen are very popular. Because I love poppy seeds, my favourite is still poppy seed stollen which is closely related to similar Czech and Polish (Makowiec) baked goods.

Stollen is usually baked in advance and stored for weeks before it is finally eaten. Therefore it is made from a heavily enriched yeast dough with a very high fat content. The fats of choice are butter and sometimes lard. The fat and the dried fruits help to keep the cake fresh and moist. Poppy seed or marzipan fillings serve the same purpose.

In Dresden stollen is often called striezel but any sweet yeasted bread or cake that is shaped like a log or braided can be called striezel in German. My recipe is more a striezel in that general term than a stollen. It is much lighter and fluffier and can’t be stored that long because it has a lot less fat.  (A couple of days wrapped in aluminium foil are fine, but it won’t keep for weeks like a stollen.)

Mohnstriezel (makes one loaf) filling adapted from this recipe

dough: 400 g (3 1/4 cup) flour 80 g (1/4 cup plus 1/8 cup plus 1 teaspoon) sugar 200 ml (3/4 cup plus 1 tablespoon) soy milk 20 g  fresh yeast (or 1 teaspoon instant yeast) 1/2 teaspoon salt 60 ml (1/4 cup) vegetable oil 1/8 teaspoon ground vanilla

filling: 250 ml (1 cup plus 2 teaspoons) soy milk 180 g (1 1/4 cup plus 1/2 tablespoon) poppy seeds, ground 25 g (2 tablespoons) semolina 50 g (1/4 cup) sugar 1/8 teaspoon ground vanilla 1 tablespoon rum (optional) 2 teaspoons lime or lemon juice

glaze:

100 g (1 cup, sifted) powdered sugar 2 tablespoons lime or lemon juice 75 g (2/3 cup) slivered almonds

To make the dough: Combine flour, sugar, soy milk, and crumbled yeast in a bowl. Let sit for ten minutes. Add the remaining ingredients. Use a had held or stand mixer to knead the dough until smooth (4-6 minutes). Cover with a damp kitchen towel and let sit in a warm place for 60-90 minutes, until the dough has doubled in size.

Meanwhile prepare the filling. If you haven’t already, grind the poppy seeds in a coffee grinder. In a small pot bring the milk to a boil. Stir in poppy seeds, semolina, sugar, and vanilla. Remove from heat, cover with lid and let sit until the mixture has cooled to room temperature. Stir in rum and lime juice.

Roll the dough into a rectangle. (40 x 30 cm or 15.8  x 11.8 inch) Spread the filling on top, leaving a 1 cm (1/2 inch) margin around the edges. Roll the dough up from both sides:

Place on a baking sheet lined with parchment paper, cover with a damp kitchen towel and let sit in a warm place for 45 minutes.

Preheat the oven to 180°C (350°F). Bake the striezel for 25-30 minutes. The top of mine started to brown pretty quickly so make sure to look after it. If it browns too fast, cover with a sheet of aluminium foil.

Remove from oven and let cool completely.

Combine powdered sugar and lime juice. Whisk until smooth and sprinkle over the cake. Sprinkle the almonds over the glaze. Let the glaze dry serve. Store at room temperature or in the fridge, wrapped in aluminium.

[joyofcake]

GF Poppyseed Pound Cake - The flavors of this gluten free poppyseed pound cake are simple, but delicious. Great as a dessert or with afternoon tea. Kid-approved!