In addition to poppy seeds, you will also find almonds, white chocolate and a delightful lemony/oak flavor
A wonderful biscotti pastry recipe for an easy-to-prepare cake that will be with you far beyond the holiday of Purim.
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thanks to the addition of almonds and white chocolate, the result is rich and slightly heavier than a regular chusha cake.
And if you add white icing to it, it will instantly turn into a festive and luxurious cake.
A cake that you are going to adopt to your arsenal of recipes.
Lemon Poppy
Ingredients for the recipe
For a Kugelhof or English cake mold
150 grams of butter
80 grams powdered sugar (3/4 cup)
Lemon zest from 2 medium lemons
2 eggs L
75 grams ground almonds (cup)
90 grams of flour (2/3 cup)
80 grams whole poppy seeds (cup + spoon)
5 grams baking powder (half a bag)
2 lemon juice
100 grams chopped white chocolate
for icing (permission)
200 grams powdered sugar (2 packages)
65 grams of sweet cream (a quarter of a container)
½ teaspoon vanilla extract
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Preparation
How do you make a lemon poppy seed cake?
1
In the mixer bowl with the whisk attachment, put butter, powdered sugar and lemon zest.
Mix for half a minute on medium speed until the ingredients are incorporated into the butter.
2
Add the eggs and beat for about a minute on medium speed, until the mixture is slightly swollen.
3
Add the almond powder, flour, poppy seeds, baking powder, lemon juice and white chocolate and mix for about a minute at low speed, until smooth.
4
Pour into an English cake or Kugelhof pan and bake for about 40 minutes in an oven preheated to 170 degrees.
The cake is ready when a toothpick is inserted in the center and comes out dry.
5
For the coating: in a bowl, mix all the ingredients until you get a liquid and smooth mass.
6
Take the cake out of the pan and pour the frosting over it.
7
Tip: you can sprinkle poppy seeds on top and garnish with a quarter of a lemon for a more festive look.
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