Hungarian poppyseed and walnut cake
Growing up in a Hungarian family, there was always ‘beigli’ for special events. Rich and syrupy, the poppy seed flavour lingers.
The taste is slightly smoky, with an aroma of toasted nuts. With their high oil content they help keep cakes fresh for longer and add moisture for extra shelf life.
Method
Preheat oven to 180°C. Grind the poppy seeds and walnuts in a blender until they thicken and begin to stick to one another. Mix with the cake crumbs and coffee powder, then set aside.
Combine the butter, icing sugar, cinnamon and lemon zest in the bowl of an electric mixer and beat on high speed for 3 minutes, until light and creamy. Beat in the egg yolks one at a time, until smooth.
Whisk the egg whites to soft peak with the cream of tartar, adding the caster sugar in four stages. Fold half the meringue into the butter mixture, then alternate the remaining meringue with the poppy seed mixture.
To finish, fold in the lemon juice. Spoon into a lined 24cm cake tin, then bake for 40 minutes, until firm to touch.
Invert the cake onto a wire rack to cool. Spoon the jam into a small saucepan and set over a medium heat.
Brush over the cooled cake, then cool until set. Slice with a warm knife, then serve.
Submitted byFast Ed
Tips and Tricks
If you’re looking to keep lemons for longer than a week, place them in a thick plastic or zip-lock bag and store in your crisper. Lemons will last up to 4 weeks stored in this way.
Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.
Because of their high oil content, nuts may easily go rancid if not properly stored. Walnuts will last 6 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.
