Citron- och vallmofrökaka

Citron- och vallmofrökaka

Vad är det med mig och recept? Förr läste jag ordböcker. Jag tyckte det var superintressant med ord. Numera läser jag recept och varje morgon börjar jag med receptläsandet. I morse var det detta recept som fångade mitt intresse.

Jag har ju varit i Ungern ett par gånger och vet att ungrare älskar det där med den där kletiga, lite tjocka vallmofrökonsistensen. Jag gillar den inte speciellt mycket på det sätt det brukar kombineras. Men detta var lite nytt för mig; så det tänker jag prova vid tillfälle. Tills jag har provat och kan återkomma med vad jag tycker/hur det gick; nedan kommer receptet. Nu måste jag ut och leta rätt på fräscha vallmofrö.

Det här receptet fick jag från @food52 och det är Carolina Gelen som har gjort receptet, henne hittar du dels på Food 52 men även på hennes egna sida @carolinagelen.com Fotot har Carolina Gelen tagit.

Photo by Carolina Gelen

Ingredienser:

  • Poppy Seed Layer
  • 76 grams (⅓ cup) whole milk
  • 192 grams (1⅓ cups) poppy seeds
  • 99 grams (½ cup) granulated sugar
  • 1 teaspoon vanilla extract
  • large egg
  • 1 teaspoon finely grated lemon zest (from about ⅓ lemon)
  • Lemon Quick Bread
  • 198 grams (1 cup) granulated sugar
  • 2 tablespoons finely grated lemon zest (from about 2 lemons)
  • 200 grams (14 tablespoons) unsalted butter, at room temperature
  • large eggs
  • 57 grams (¼ cup) freshly squeezed lemon juice (from about 2 lemons)
  • 2 tablespoons whole milk
  • 1/2 teaspoon kosher salt
  • 230 grams (1¾ cups plus 2 tablespoons) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • Soak
  • 57 grams (¼ cup) freshly squeezed lemon juice (from about 2 lemons)
  • 2 tablespoons granulated sugar
  • (Optional) Glaze
  • 227 grams (2 cups) confectioners’ sugar
  • 3 tablespoons freshly squeezed lemon juice, plus more as needed

Så här gör du:

  1. Heat the oven to 375°F. Grease a 9×5-inch loaf pan and line it with parchment paper. Set the loaf pan on a sheet pan to catch any drips. 
  2. Make the poppy seed layer: Add the milk to a saucepan over medium heat and bring to a simmer. Mix in the poppy seeds, sugar, and vanilla. Simmer for 7 to 10 minutes, constantly stirring, until the mixture reaches the consistency of wet sand—somewhat spreadable but still crumbly. Let cool to room temperature (you can transfer the mixture to a wide bowl to speed things up). Once cool, stir in the egg and lemon zest. 
  3. Make the quick bread batter: Combine the sugar and lemon zest in the bowl of a stand mixer (or a bowl where you’ll use a hand mixer) and rub together with your fingers until fragrant. Add the butter and beat on medium speed for 3 to 5 minutes, until fluffy. Beat in the eggs, one at a time, mixing after each addition. Add the lemon juice, milk, and salt (don’t worry if it looks curdled). Add the flour and baking powder and lightly mix the two with your fingers or a fork. Now mix on low to fully incorporate, until there are no more dry streaks. 
  4. In the lined pan, using a spoon or offset spatula, evenly spread a third of the batter (you can eyeball it). Using your fingers or an offset spatula, delicately spread half of the poppy seed mixture on top—try not to swirl the two mixtures in the process. Spread half of the remaining batter on top, followed by the remaining poppy seed mixture, followed by the remaining batter. 
  5. Bake for 50 to 60 minutes, until bouncy to the touch and a toothpick inserted in the center comes out with no raw batter (some poppy seeds are okay). If the quick bread starts to brown too much toward the end, you can loosely tent the top with tin foil.
  6. While the loaf is baking, make the soak: Stir together the lemon juice and sugar until the sugar has dissolved.
  7. As soon as it’s out of the oven, pour the soak over the hot loaf. Let cool for 20 to 30 minutes, then transfer to a wire rack to cool completely. 
  8. If you’re including the glaze, add the confectioners’ sugar to a bowl. Whisk or stir in a tablespoon of lemon juice in at a time, until the icing is smooth and reaches the consistency of melted chocolate. Pour the icing on the loaf and allow it to harden, then slice and serve.

Carolina is a resident at Food52. She’s also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.

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