John Myers
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Small Poppy Seed Rodon Cake (18 Cm)
The perfect small poppy seed rodon cake (18 cm) recipe with a picture and simple step-by-step instructions.
For the shape:
- Butter for greasing
- 2 tablespoon Breadcrumbs for sprinkling
For the dough:
- 100 g Soft butter
- 60 g Extra fine sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 Eggs
- 140 g Flour
- 0,5 packet Baking powder
- 0,5 packet Vanilla sauce powder
- 6 cl Eggnog – that’s three pins
- 2 cl Cream – that’s a pin
For the poppy seed mass:
- 1 Egg
- 2 tablespoon Rum
- 1 packet Poppy seed baking
- Coat the rodon cake tin with butter and sprinkle with breadcrumbs, then place in the refrigerator. Preheat the oven to a mild 170 degrees.
- For the dough, whip the softened butter with the sugar, vanilla sugar and a pinch of salt until white and creamy, then add the eggs one after the other and knock in each egg for about a minute.
- Sift the flour with baking powder and sauce powder and stir alternately with eggnog and cream into the creamy dough and pour into the prepared dish.
- For the poppy seed mixture, stir the egg and rum into the purchased poppy seed cake and then pour the mixture over the dough in the rodon pan. Prick a fork into the dough and then pull it all around with a few circular movements to create a beautiful marbled pattern.
- Bake in the middle of the preheated oven for almost 50 minutes. If the cake gets too dark, just put a piece of parchment paper over it.
- Let the cake rest on a wire rack for 15 minutes and then turn it out of the tin to cool. You can then dust it with powdered sugar, add a glaze or – that’s how we like it best: simply serve it without anything.
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