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Makowiec (poppy seed swirl cake)

  • 0:30 Prep
  • 1:05 Cook
  • 12 Servings
  • Advanced


  • 2 teaspoons (7g/1 sachet) dried yeast
  • 2 teaspoons caster sugar
  • 125ml (1/2 cup) lukewarm milk
  • 525g (3 1/2 cups) plain flour
  • 100g (1/2 cup) caster sugar, extra
  • 1 teaspoon salt
  • 100g butter, melted, cooled
  • 65g (1/4 cup) sour cream
  • 2 eggs, lightly whisked
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon rind
  • Vegetable oil, to grease
  • 230g (1 1/2 cups) icing sugar mixture
  • 2-3 tablespoons fresh lemon juice


  • 200g poppy seeds
  • 115g (1 cup) walnuts
  • 100g (1/2 cup) caster sugar
  • 95g (1/2 cup) raisins
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) honey
  • 1 teaspoon vanilla extract
  • 50g unsalted butter
  • 2 egg whites


  • 1
    Combine yeast, sugar and half the milk in a bowl. Set aside in a warm, draughtfree place for 10 minutes or until frothy.
  • 2
    Combine the flour, extra sugar and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture, butter, sour cream, egg, vanilla, lemon rind and remaining milk. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
  • 3
    Turn the dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with oil to grease. Place the dough in the bowl. Cover with a clean tea towel. Set aside in a warm, draught-free place for 11/2 hours or until doubled in size.
  • 4
    Meanwhile, to make the filling, place the poppy seeds in a large bowl. Cover with boiling water and set aside for 1 hour to soften. Drain. Place in the bowl of a food processor and process until coarsely chopped. Add the walnuts and sugar, and process until finely chopped. Transfer to a saucepan. Add the raisins, milk, honey, vanilla and butter. Bring to a simmer over medium heat. Cook, stirring occasionally, for 15 minutes. Set aside to cool.
  • 5
    Lightly whisk the egg whites in a bowl. Add to the filling and stir to combine.
  • 6
    Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Turn dough onto a lightly floured surface. Roll out to a 30 x 40cm rectangle. Spread filling over dough, leaving a 2cm-wide border. With one short edge facing you, fold the bottom one-third of the dough into the centre. Fold again to enclose. Fold ends under. Place on the lined tray. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before transferring to wire rack to cool completely.
  • 7
    Sift the icing sugar into a bowl. Whisk in the lemon juice until the icing reaches pouring consistency. Drizzle over the cake. Set aside for 10 minutes or until set.

Source: taste.com.au


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