Grandma Bavetz' Poppyseed Cake


Instead of canned poppyseed filling, I am using fresh made poppyseed filling 
because I have access to ground poppyseed.
And instead of 2 cups sugar, I am substituting 1 1/2 cups honey. 
I expect it to be absolutely delicious.

Found the homemade poppyseed filling at www.allrecipes.com under Hungarian Poppyseed Filling Recipe. But, just in case the link gets broken, here is the recipe:

1/2 pound poppy seeds (1 & 1/2 Cups)
1 Cup milk
1/4 Cup Butter
3/4 Cup sugar (called for cane, but I used coconut)
pinch salt
2 Eggs, beaten

Grind poppy seeds in a mill or grinder.
Combine milk, butter and sugar in saucepan. Cook on low heat, stirring often, until sugar dissolves.
Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture back to the pan.
Continue to cook and stir until the mixture begins to thicken and coat the back of a metal spoon (Run your fingers down the coated spoon, it should leave a line).
Add the poppy seeds and stir well to blend.
Remove from heat. Let cool before using.

Can be refrigerated for up to five days, if not using right away.
One batch is sufficient for cake recipe given.

Also, I researched which nuts grow in the area where poppy grows and filberts is what I found. Can't wait to try it this year.
Sugar to Honey Conversion Chart

Also, I grew up using walnuts in this cake. After some research I found out that filberts (hazelnuts) are grown in the same region as poppies. So now I use filberts when I can find them.




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