Friday, 20 April 2007

Poppy addicts! You wouldn't want to get caught after eating this cake.

Many drug tests would actually turn out positive after eating cake that's got poppy seeds in it. Even after eating one slice. And even if the test is done two days later. So imagine - this cake was my lunch on Thursday or rather quite a lot of this cake. Must I feel guilty now? I did read about a baker who ate 2 litres of tea made of poppy seeds every day (made from 4 kg of seeds) and that didn't end well for him. If the World Wide Web says must be true. But please let me introduce my guilty pleasure before I promise never to go near poppy seeds again.

I had this craving for poppy seeds actually (already sounding like addiction, uh?) and tried to find a recipe that would have at least a whole pile of them in it. Well I didn't (or are these maybe illegal?). Had to come up with everything all by myself again! It's a warning - this cake has a lot of poppy seeds. I'm not talking about drug tests anymore, I'm talking about taste and if you don't like the taste of poppy seeds, you shouldn't read any further.

Poppy seed cake with curd cheese

400 g curd cheese
300 g unflavoured yoghurt
2 tbsp semolina
3 eggs
1 1/2 dl + 3 tbsp sugar
100 g poppy seeds (ground)
1/2 tbsp lemon juice

1. If you have ground poppy seeds already, there's no problem. If not, grind them - I used a coffee grinder for that.
2. Mix together curd cheese, yoghurt, 1 1/2 dl sugar, vanilla, lemon juice and semolina. Add eggs one by one.
3. Pour 1/3 of the mixture into another bowl and mix with ground poppy seeds and additional 3 tbsp sugar.
4. Cover the bottom of a greased baking mold with the poppy seed mixture and then pour the curd cheese mixture over it. Bake at 175C for about 1 hour.
5. If you're patient, serve the cake when it's completely cooled or even on the next day. But eating it warm from the oven is good too, although I'd recommend being patient.

As I said - a lot of poppy in the taste. My mother complained about it being a bit too bitter, but in my opinion it wasn't. At all. There's a slight taste of lemon and the cake is really moist, especially on the next day (which would explain me having it for lunch on Thursday). The quantity of poppy seeds may be reduced, the quantity of lemon juice raised - but that's already a question of taste. When served warm, I'd pour some cold milk over it or serve with ice cream.

Actually I'd promise to go near poppy seeds again and again. It's the taste, not the opium.

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