John Myers
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Turkish Poppy Seed Cake
The perfect turkish poppy seed cake recipe with a picture and simple step-by-step instructions.
Syrup for the drinker:
- 100 g Sugar
- 125 ml Water
- 1 tsp Lemon juice
Dough:
- 2 Eggs size L.
- 100 g Sugar
- 100 g Soft wheat semolina
- 100 g Ground poppy seeds
- 120 ml Sunflower oil
Cream for the ceiling:
- 100 ml Cream
- 1 tsp struck Cream festival
- 250 g Sour cream
- 1 Pck. Cream festival
- Desiccated coconut
Syrup:
- Heat the water, sugar and lemon juice in a saucepan and simmer for about 2 minutes. When the sugar has dissolved, pour everything into a jug and place in the refrigerator.
Dough:
- Preheat the oven to 170 ° O / bottom heat. Line a 20 cake tin on the bottom with baking paper and lightly grease the edge.
- Beat eggs and sugar in a bowl for approx. 5 minutes to a whitish-creamy mass. Add semolina, ground poppy seeds and oil and fold in with a hand whisk. Pour the dough into the mold and slide it into the oven on the 2nd rail from the bottom. The baking time is 30 – 35 minutes. Make a wooden stick test. The dough must no longer adhere when it is pulled out.
- Take the pan out of the oven, poke several holes deep into the cake with a blunt wooden skewer and immediately spread the cold syrup on its surface. Then put it and the mold in the fridge for at least 1 hour and let the syrup soak in well.
Cream for the ceiling:
- During the cooling time, whip the cream very stiffly with 1 level teaspoon of whipped cream. In a bowl, mix the sour cream with 1 packet of whipped cream and then fold in the stiff cream.
Completion:
- Take the cooled cake out of the refrigerator, briefly remove it from the tin, clean the cake ring, put it back on and close it. Then apply the cream, smooth it out and sprinkle a few tablespoons of desiccated coconut on its surface. Then the cake should be in the refrigerator for another 4 hours.
- It’s super juicy and very refreshing thanks to the unsweetened sour cream.
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