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Poppy Seed Cake

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Poppy Seed Cake
Recipe type: Dessert
This Poppy Seed Cake is an Israeli food recipe.
  • ½ cup milk
  • 1 envelope active dry yeast
  • 1 tbsp sugar
  • 2 cup flour, plus extra for rolling dough
  • ½ cup butter, softened
  • 1 12oz can poppy seed or prune filling
  • 2 cup powdered sugar
  • 1 egg white, lightly beaten
  • ½ tsp lemon juice
  • ¼ to ½ cup water
  1. In a small saucepan, heat milk over low heat and let cool slightly.
  2. Combine yeast, 1 tsp sugar and 1 tbsp flour in a cup. Add warm milk and stir until dissolved. Cover and set in a warm place for 20 minutes, or until mixture foams.
  3. Beat together butter and remaining sugar until smooth. Gradually add remaining flour and yeast mixture.
  4. Place dough on floured countertop. Knead for 15 minutes, adding enough flour to produce dough that is no longer sticky.
  5. Place dough in greased bowl, cover bowl with plastic wrap, and set in a warm place to rise for 1 hour.
  6. Sprinkle countertop with more flour. With a floured rolling pin, roll out dough into a rectangle. Spread poppy seed filling over dough. Starting at one of the long sides, roll up dough.
  7. Grease cookie sheet. Slide cake onto the cookie sheet so the seam is underneath. Cover cake with a damp towel and set in a warm place for 1 hour.
  8. Preheat oven to 400F.
  9. Uncover cake, place it in the oven, and bake for 10 minutes. Reduce heat to 375F and bake for 30minutes, or until golden brown. Remove cake from oven and let cool completely.
  10. To make frosting, sift powdered sugar into a mixing bowl. Make a well in center of sugar and pour egg white and lemon juice into it. Stir powdered sugar into liquid, adding water little by little until frosting is smooth. Pour frosting over cake, letting it dribble down the sides.

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