Prăjitură cu Mac (Poppy Seed Cake)
Also called prajitura cu mac, poppy seed slice, Banat poppy seed cake
A sweet ground poppy seed filling baked between two layers of tender sour cream dough, sometimes under a meringue top.
- Makes
- about 20 squares, 25 × 35 cm (10 × 14 inch)
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Poppy seed filling
Meringue (optional)
Method
Dough. Cut the cold butter (200 g¾ cup + 2 tbsp) into the all-purpose flour (500 g4¼ cups). Add the egg yolks (3), granulated sugar (100 g½ cup), sour cream (100 g7 tbsp), baking powder (10 g2½ tsp), zest and salt and knead briefly into a smooth dough. Divide in 2 and chill 30 minutes.
Filling. Heat the milk (200 ml¾ cup + 1 tbsp) with the granulated sugar (200 g1 cup) and butter (200 g¾ cup + 2 tbsp). Add the ground poppy seeds (300 g) and cook on low for 10 minutes, stirring, until thick. Add the zest, honey (40 g2 tbsp) and raisins (50 g⅓ cup). Cool.
Heat the oven to 340°F (170°C). Roll one piece of dough to fit a 25 × 35 cm (10 × 14 inch) pan and lay it in. Spread the poppy seed filling over it, then roll the second piece and lay it on top.
Meringue, if using. Beat the egg whites (3) to stiff peaks, adding the granulated sugar (100 g½ cup) gradually, and spread it over the top.
Bake 35 to 40 minutes, until golden. Cool completely before cutting.