Recipe: Poppy seed cake with peaches and poppy seeds step by step with pictures | Handy.Recipes

Poppy seed cake with peaches and poppy seeds

Cooked semolina cake with peaches and poppy seeds

Nutritional Value

I found the recipe for this pie on a foreign cooking site. I loved the beautiful cut of the pastry. It is made like a bulk semolina pie. It makes a big and delicious tart with juicy peach slices.

Author of the recipe

Ingredients for manna pie with peaches and poppy seeds:


Dry mix:

  • Wheat flour / Flour - 300 g
  • Sugar - 250 g
  • semolina - 250 g
  • Dough leavening agent - 2 teaspoon
  • Vanillin - 1 pinch.

Filling:

  • Peach (in syrup, net weight) - 930 g
  • Ready-made stuffing (poppy seed) - 200 g

Liquid mixture:

  • Chicken egg - 2 pcs
  • Vegetable oil - 60 ml
  • Milk - 500 ml

Optional:

  • Vegetable oil (to grease the molds) - 1 tablespoon
  • Powdered sugar - 2 tablespoon

How to cook semolina cake with peaches and poppy seeds step by step with photos


I sift flour with baking powder and vanilla.

I add semolina and sugar.

Knead the mixture well, it affects the quality of the final pie.

For the filling, I bought 2 jars of peaches in 900 ml syrup. The net weight of the peaches is usually written on each jar. Toss the peaches in a colander and let the syrup drain. You can take canned apricots. If you want to use fresh apricots, you'll need to sprinkle each layer of apricots (there are 2) with 3 tablespoons of sugar (apricots should be pitted and cut into 4 pieces).

I cut the peaches into slices.

Now for the very important point: DO NOT USE THE DIVIDING FORM! Otherwise the liquid mixture will run out of the mold. If the cake is round, then the diameter should be at least 26 cm, if rectangular, then at least 20*30 cm. I oil the mould first, then line it with parchment and oil the parchment too. I divide the dry mixture into 3 portions. Sprinkle the first half of the dry mixture over the cake.

Sprinkle half the peaches.

Sprinkle peaches with half of the ready-made poppy filling.

Then sprinkle with the second half of the dry mixture.

Sprinkle the second half of the peaches evenly.

I lay the poppy seed filling on top of the peaches again.

Then sprinkle with the rest of the dry mixture. I try to make the layers evenly, so that both the filling and the dry mixture spread evenly in the mold. Preparing the milk sauce. Pour milk in a bowl, add eggs, vegetable oil and beat ingredients with a mixer.

Pour milk sauce on top of stuffing mix. Then MUST fork carefully make punctures to the bottom of the form (I make about 30 punctures). This is to ensure that the filling seeps to the bottom of the mold. You can also pour a little milk over the first dry layer at the beginning of the pie.

I bake the pie in a preheated to 200 degrees oven for about 75 minutes. In the middle of baking, I take the form out of the oven and pierce again with a fork. I put the pie back in the oven and bake some more. If the top of the pie gets badly browned and the baking time is not over, cover the pie with foil and continue baking. I didn't cover the pie with foil. I let the pie cool a little, take it out of the form, remove the parchment, sprinkle the pie with powdered sugar. Enjoy!!

Nutritional Value:

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Vegetable Oil, Flour, Sugar, Sweet, Eggs, Milk, Peach, Vanilla, Baking powder, Baking, Vegetable Butter, Creamy Cereal, Cakes, Poppy, Pastry

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