Poppy Seed and Blackberry Cake
This rather unusual cake is still a firm favourite in many parts of eastern Europe. It's unusual components would suggest an ancient origin and poppy seeds are known from a number of ancient burials. I have few qualms, thereofre, in suggesting this as a truly ancient recipe.
Ingredients
360g poppy seeds
6 eggs (duck eggs get you closer to ancient times but hen eggs wil do)
250ml honey
130g blackberries (or any other seasonal fruit)
Preparation
All cakes need flour of some king and this is no different. If you're bing authentic then grind the poppy seed into a flour using a quern. However, using a coffee grinder works equally well (even if it's not as satisfying). Once you have the poppy seed flour, tip into a bowl. Crack the eggs ad separate the yolks and white into separate bowls. Beat the yolks until thick then continue beating as you add the honey a little at a time to the beaten eggs. Next stir in the blackberries (or whatever friut you're using) and the poppy seed flour.
Finally, beat the egg whites until they form into stiff peaks and gently fold the whites into the fruit and poppy seed mixture. Gently pour the resulting batter into a lightly greased and floured bowl or cake tin. Bake in an oven pre-heated to 170°C for about 50 minutes (or until the cake has set).
Allow the cake to cool in its dish or tin, tip out, slice and serve with cream and a sprig of mint.
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Couldn't find what you were looking for? Search the web:
