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Makowiec (Polish poppy seed cake) recipe

Makowiec (Polish poppy seed cake)

Make something different this Christmas with cookery writer and food blogger, Zuza Zak's Makowiec – a Polish and Slavic poppy seed cake. Zuza says: "Makowiec is a much-loved cake because you can play around with the filling – some add candied orange peel, others chopped dried apricots. I’ve gone for a simple version – the filling is smooth and easy to work with."

See method
  • Serves 16
  • Takes 1 hr plus proving
  • 372 calories / serving

Ingredients

  • 110ml whole milk
  • 100g butter
  • 400g plain flour, plus extra for dusting
  • 4 tbsp caster sugar
  • 7g sachet fast-action dried yeast
  • 2 eggs, beaten

For the filling

  • 40g raisins
  • 3 tbsp cherry brandy
  • 150g poppy seeds
  • 40g walnut pieces, chopped
  • 100g ground almonds​
  • 200g clear honey

For the decoration

  • 150g icing sugar
  • ½ lemon, juiced
  • 40g mixed peel

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Each serving contains

Energy
1560kJ 372.0kcal
19%
Fat
16g
high23%
Saturates
5g
high24%
Salt
0.1g
low2%
Sugars
27g
high30%

of the Reference intake

Carbohydrate 46.9gProtein 7.9gFibre 4.0g

Method

  1. Microwave the milk in 10 sec bursts until warm. Melt the butter in the same way. Mix together the flour, sugar, yeast and a pinch of salt, make a well in the centre, then add the warm milk, melted butter and eggs. Use clean hands to bring everything together, then knead on a lightly floured surface for 8-10 mins until it starts coming away from your hands. Put into a bowl, cover and leave in a warm place for 2 hrs or until tripled in size.
  2. Meanwhile, make the filling. Cover the raisins with the brandy; set aside. Rinse the poppy seeds in a sieve, then add to a pan with enough boiling water to cover by 1cm. Bring to the boil, then simmer for 20-30 mins until softened, skimming any foam off the top. Drain any excess water and set aside.
  3. Once cool, blitz the poppy seeds in a blender for about 20 mins until they turn grey. Add the soaked raisins and walnuts, then blend to incorporate.
  4. Meanwhile, toast the ground almonds in a dry frying pan over a low heat for 8-10 mins until golden. Add to the poppy seed mixture along with the honey, then blend to incorporate.
  5. Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Tip the dough out onto a floured surface and knead for 2 mins. Roll out into a rectangle about 20 x 40cm. Spread over the filling, leaving a 2cm border. Roll up from a short side, folding in the edges as you go.
  6. Put onto a sheet of baking paper and roll the paper around it twice, leaving a finger-width gap between the roll and the paper so it can expand. Put on a baking sheet; bake for 30-35 mins until golden. Transfer to a wire rack to cool.
  7. Whisk together the icing sugar and lemon juice to make an icing, then drizzle over the almost-cool cake and scatter with the mixed peel. Cut into slices to serve. The cake will keep for up to 5 days in an airtight container.

    • Tip

      Freeze the un-iced cake for up to 6 weeks. Once defrosted, warm through in a low oven, then drizzle over the icing to serve.

    • Freezing and defrosting guidelines

      In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.