Make flourless poppy seed pie and it will definitely be on your list of favorite sweets for tea. So, if you don't really like messing around with flour, then this recipe is for you. It will not take you much time to cook the pie, as the dough cooks very quickly.
You will need:
Poppy - 240 g.
Powdered sugar - 110 g.
Sugar - 80 g.
Ground cinnamon - 1 teaspoon.
Ground cloves - 1/2 teaspoon.
Baking powder - 1 teaspoon.
Zest of 1 lemon.
6 whole eggs.
4 egg whites.
Vegetable oil - 2 tablespoons.
How to cook:
1. In a large bowl, place poppy seeds, powdered sugar, cinnamon, cloves and baking powder. Mix thoroughly.
2. add zest, eggs and oil. Whisk with a whisk until the mixture begins to foam slightly.
3. Whisk the egg whites until they turn white, then gradually add the sugar and continue beating until stiff peaks form.
4. Gently fold the egg whites into the main mass and also gently mix the dough until smooth.
5. Lubricate the pie dish with butter and sprinkle with flour. Pour the dough into the mold and bake in an oven preheated to 170\xB0C for 40-50 minutes. 6. serve with lemon fudge. Bon Appetit!
Gluten allergies are becoming more and more common, so baking without wheat flour more and more in demand. The simple poppy seed cake is flour-free and can be eaten by those on a gluten-free diet.
In my family, this issue is not acute, it seems that everyone can eat the usual one, but I still took an interest in the topic.
Flourless Poppy Seed Cake Recipe
Ingredients:
- 120 g poppy
- 50 g butter
- 2 eggs
- 50 g sugar
- 1 tsp vanilla (you can add cinnamon, lemon zest, cardamom and other spices)
Take the butter out of the fridge ahead of time to warm it up.
Prepare the form: line it with baking paper, and grease the sides with oil and sprinkle with flour.
Before kneading the dough, preheat the oven to 175°, because everything else is very fast.
How to make poppy seed dough
First you need to grind the poppy. A coffee grinder works best for this.
Grind the poppy in several steps in the “pulse” mode for a total of 8-10 seconds.
- Divide eggs into whites and yolks.
- Add a pinch of salt to the egg whites and beat until fluffy. Then drizzle in half the sugar and beat until stiff peaks form.
- Beat the other half of the sugar with soft butter until light.
- Add vanilla.
- Stir in the yolks one at a time.
- After that, add the whole poppy and mix with a spatula.
- Combine the mass with proteins, at first a little, so that the consistency is equal, then add all the proteins and mix gently.
Pour the dough into the mold and put in the oven for about 25 minutes. Check readiness with a wooden skewer.
Remove the finished cake from the mold and either sprinkle with powdered sugar or cover chocolate icing, or you can make lemon icing from lemon juice and powdered sugar and cover with it.
Also, such a cake can be used as a cake or base for making gluten-free cakes and pastries.
Video - How to make a poppy seed pie without flour
Bon Appetit!
By the way, what do you know about poppy? Most importantly: poppy is the record holder for calcium content! Yes, yes, not sesame seeds, not chia seeds, not parsley ... but poppy seeds! It contains a large amount of vegetable protein - up to 20% of the total weight of the grain. Also, poppy seeds contain a lot of oily substances - up to 50% of the total weight, monounsaturated fatty acids (in particular, oleic acid, which prevents the formation of cholesterol plaques on the walls of blood vessels). Poppy contains a lot of B vitamins, which have a beneficial effect on nervous system; vitamin PP, which improves blood circulation, affects blood flow, is used to combat allergies, diarrhea, dermatitis and dementia.
Therefore, we eat poppy seeds and bake poppy seed cake! For this we need:
poppy - 400 g,
eggs - 5 pieces,
sugar - 100 g,
butter - 140 g,
cocoa - 1-2 tsp,
cardamom - a pinch.
First, separate the whites from the yolks. Proteins need to be beaten to steep peaks, then add sugar and once again “go through” the mixer until the sugar dissolves. Pour 400 grams of poppy into a bowl in advance and add proteins to them. The mass must be mixed, but this should be done carefully and slowly, from top to bottom with a spatula, so that the proteins do not fall off.
Next, beat the yolks with a mixer with softened to room temperature butter along with cocoa and cardamom (you can use any spice you like: cinnamon, nutmeg, cloves, star anise, etc.). Add the yolks mixed with butter to the whites with poppy seeds. The mass again needs to be mixed gently and well, but again we make sure that the proteins do not fall off! It is they who will hold the shape of our pie.
For baking, we need a detachable form. The form should be covered with parchment paper. We put the cake in the form, level it and send it to the preheated oven for 30 minutes at a temperature of 180 degrees. Check the readiness of the cake with a toothpick.
The finished cake should be completely cool! If you start cutting hot, it will fall apart. Ideally, it is better to cook it in the evening and leave it overnight. Delicious treats await you in the morning! In a restaurant, this cake is poured over with hot chocolate. You can try making live chocolate or just eat the pie - it's good in any way!
Bon Appetit!
poppy seed cake without flour was last modified: May 18th, 2016 by admin
A wonderful poppy-seed-pre-poppy cake without the addition of flour or, as it is now fashionable to say, gluten-free. If cooking for hastily- you will have a treat for every day, and do not be too lazy to add sour cream mousse to it - you will get a chic incomparable festive poppy seed cake.
Ingredients
dough:
- 180 g butter
- 270 g of powdered sugar,
- 270 g poppy,
- 7 eggs grade C1,
- zest of 1 lemon,
- 3 tablespoons of alcohol for impregnation (limoncello),
- a pinch of salt.
Form with a diameter of 24-25 cm.
How to make poppy seed cake without flour
- Proteins are separated from the yolks
- Dry poppy seeds are thoroughly ground in a coffee grinder or mill.
- Remove the zest from the lemon with a grater.
- Beat softened butter and 180 g of powdered sugar from the total.
- Then we introduce the yolks one at a time, continuing to beat until fluffy and thick each time.
- Add poppy seeds and zest, mix.
- Separately, beat the whites with powdered sugar into a strong foam, pouring it in small portions gradually.
- In several steps, we introduce proteins into the poppy mass, gently mixing with a spatula from the bottom up and trying to keep as much air as possible.
- We spread the dough in a form lined with parchment. Do not lubricate the sides with anything, then when pulling out the cake, simply walk along the walls with the back of a knife or a thin dough probe. Comes out great.
- We bake the cake at a temperature of 180 degrees C for 40 minutes.
- Cool the crust completely on a wire rack. Soak with liquor or rum for moisture and aroma. And leave for the time of impregnation.
The pie is ready. You can eat. Bon Appetit!
PS: you can not stop at baking the cake, but also accompany it with a light mousse. For mousse you need: 550 g sour cream 25%, 150 g powdered sugar, 1/2 tsp. lemon juice, 7 g gelatin + 30 ml water (or leaf and any amount of water)
Soak gelatin in water and leave to swell for 10-15 minutes.
Mix sour cream with powdered sugar and beat for several minutes until a thicker mass is obtained, at the end of whipping add lemon juice. You should not be zealous when whipping, since we will thicken with gelatin anyway. We just need a slight pomp.
Dissolve gelatin in a saucepan over a fire or in a microwave, in no case bringing to a boil. Leave to cool to 38-40 degrees C. At this point, with the mixer turned on or stirring with a whisk, we introduce gelatin into sour cream in a thin stream. Mix thoroughly. We remove the mass in the refrigerator and wait for it to become slowly fluid (if the sour cream was thick and the mass immediately came out not too liquid, then we collect the cake immediately).
We spread the mousse on the cake. We put it in the refrigerator for 40-60 minutes to set.
From above, you can decorate the cake with berries, mint leaves and powdered sugar, and then you will get not just a poppy seed cake, but a real cake.
