Poppy seed fig yeast cake

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 1/8 l Milk
  • 1 cube (42 g) Yeast
  • 500 g Flour
  • 1 pinch + 50 g sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 50 g Butter
  • 50 g dried, candied mango
  • 100 g dried figs
  • 100 g Almond kernels (without skin)
  • 250 g ready-to-bake poppy seed mixture
  • 1 Egg yolk (size M)
  • 5 TABLESPOONS Whipped cream (or condensed milk)
  • 100 g flaked almonds
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Warm the milk lukewarm. Dissolve yeast in it. Add 4 tablespoons of flour and mix to a thick mash. Add 1 pinch of sugar and let it rise covered for about 30 minutes. In the meantime, mix the rest of the flour, sugar and salt in a mixing bowl and make a depression in it. Add eggs and butter in small pieces to the bowl.

  2. 2

    Add yeast paste and knead to a smooth dough. Cover and leave to rise in a warm place for about 1 hour. Meanwhile, chop the mango, figs and almond kernels for the filling. Mix with poppy seed mixture and egg yolk. Knead the dough again. Roll out on a floured work surface (30 x 30 cm). Spread the poppy seed mixture on top and roll up. Place in a greased box form (30 cm long) and cut the surface in a zigzag pattern. Cover and leave to rise for about 1 hour. Spread the surface with cream and sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.

  3. 3

    Roll out on a floured work surface (30 x 30 cm). Spread the poppy seed mixture on top and roll up. Place in a greased box form (30 cm long) and cut the surface in a zigzag pattern. Cover and leave to rise for about 1 hour. Spread the surface with cream and sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Let it cool down a little bit and turn out of the tin. Serve dusted with icing sugar

Nutrition Facts

KCAL
210 kcal
CARBS
25 g
FATS
10 g
PROTEINS
6 g