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Mohn Torte - Poppy Seed Cake (for Purim)




Source of Recipe


Original recipe from Ruth Heiges; posted by BL Olson


List of Ingredients




For the pastry:

2 cups (250 g) GF flour blend (BL used millet and almond)
1-2 Tablespoons sugar
6 oz. (175 g) unsalted CF margarine or ghee (do not use soft in the frig margarine)
1 egg, lightly beaten
1-2 Tablespoons almond milk, if necessary
1 egg yolk, to glaze
Confectioners' sugar, to sprinkle on (optional)

For the filling:

1 cup (150 g) poppy seeds
1/4 cup (175 ml) rice or coconut milk
1/2 cup (150 g) honey
1/3 cup (60 g) ground almonds
1/2 cup (75 g) raisins
1 egg, lightly beaten


Recipe



For the pastry, mix the flour and sugar and rub in the margarine with your hands. Mix in the egg; if this is not enough to bind the pastry into a soft dough that holds together, add a little milk, a tablespoonful at a time.

Cover with plastic wrap and let rest for 30 minutes.

For the filling, put the poppy seeds in a pan with the milk sub and bring to the boil. Leave to soak for 30 minutes, then stir in the rest of the ingredients.

Divide the pastry dough into 2 balls. On a well-floured surface, roll the first ball out and line a greased 9-10-inch (23-26-cm) pie pan.

Pinch the edges of the pastry up to make a very slight rim and spread the filling over the surface. Roll out the remaining dough and place it carefully on top of the filling. Gently press down the edges to touch the bottom pastry.

Brush with egg yolk mixed with a teaspoon of water and bake in a preheated 350 F (180 C) oven for about 35 minutes, until nicely golden.