Flódni

Ingredients for 1 servings:

• 500 g flour
• 75 g powdered sugar
• 1 pinch of salt
• 200 g vegetable fat or butter
• 150 ml water
• 2 egg yolks
• 6 apples (Golden Delicious)
• 2 tbsp honey
• 1 tbsp lemon juice, freshly squeezed
• ½ tsp cinnamon powder
• 250 g walnuts, chopped
• 200 g sugar
• 125 ml water
• 175 g poppy seeds
• 75 g sugar
• 75 ml water
• 1 egg yolk
• 1 tsp cream

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

Apple, poppy seed, and walnut cake – a Jewish-Hungarian recipe

For the dough, mix the flour, sugar, and salt in a bowl. Add the fat and knead well. Whisk the water and egg yolk in a small bowl and add to the flour mixture. Knead everything into a smooth dough. Divide the dough into 4 equal pieces and roll out into rectangles (15 x 20 cm). Cover each piece individually with plastic wrap and refrigerate for 2 hours. For the apple filling, peel the apples, core 4 of them, and slice them. Coarsely grate the other two apples. Cover the apples with honey, lemon juice, and cinnamon in a saucepan and simmer gently. Once the apples have released some of their juices, remove the lid and simmer for 8 minutes, until softened, then let cool. For the walnut filling, chop the nuts and sugar in a hand blender. Boil the nuts and sugar in a saucepan with water for about 3 minutes, until the mixture has thickened slightly, then let cool. For the poppy seed filling, heat the poppy seeds, sugar, and water for 3 minutes, stirring constantly, then let cool. Place baking paper on the baking tray. Roll out a sheet of dough to the size of the baking tray, place it on the baking tray, and spread the apple filling on it. Roll out another sheet of dough, place it on the apple filling, and spread the walnut filling on top. Roll out another sheet of dough, place it on the walnut filling, and spread the poppy seed filling on top. Roll out the last sheet of dough and place it on the poppy seed filling. Press it down firmly, prick it a few times with a fork, and spread with an egg yolk and cream mixture. Preheat the oven to 175°C and bake the cake on the middle rack for 10 minutes, then reduce the temperature to 150°C and bake for a further 50 minutes, until the cake is golden yellow. After baking, let the cake stand for at least 2 hours, or preferably overnight. Flódni is pronounced with a long “o” and without the “d.” Flódni is a Jewish recipe and was originally eaten by Hungarian Jews during the Purim festival. Today, it is a popular cake eaten year-round in Hungary. To ensure kosher baking, butter is omitted, and vegetable fat is used instead. I used butter because I don’t like hydrogenated vegetable fat. The measurements are sufficient for a standard baking sheet. However, my baking sheet is only half the size of a standard baking sheet, so the cake will be smaller but taller.