RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cake: Poppy Seed: Mohn Torte - dairy
Poppy seeds are associated with Purim because Queen Esther fasted, subsisting only on seeds, for three days, when she prayed for reversal of the decree against the Jews in ancient Persia. Tradition has it that she kept to a vegetarian diet, in general, so as not to violate the dietary laws. The following is from "The Book of Jewish Food," by Claudia Roden. Mohn Torte ~~~~~~~~~~~~~~~~ Poppy-Seed Cake For the pastry: 2 cups (250 g) flour 1-2 Tablespoons sugar 6 oz. (175 g) unsalted butter 1 egg, lightly beaten 1-2 Tablespoons milk, if necessary 1 egg yolk, to glaze Confectioners' sugar, to sprinkle on (optional) For the filling: 1 cup (150 g) poppy seeds 1/4 cup (175 ml) milk 1/2 cup (150 g) honey 1/3 cup (60 g) ground almonds 1/2 cup (75 g) raisins 1 egg, lightly beaten For the pastry, mix the flour and sugar and rub in the butter with your hands. Mix in the egg; if this is not enough to bind the pastry into a soft dough that holds together, add a little milk, a tablespoonful at a time. Cover with plastic wrap and let rest for 30 minutes. For the filling, put the poppy seeds in a pan with the milk and bring to the boil. Leave to soak for 30 minutes, then stir in the rest of the ingredients. Divide the pastry dough into 2 balls. On a well-floured surface, roll the first ball out and line a greased 9-10- inch (23-26-cm) pie pan. Pinch the edges of the pastry up to make a very slight rim and spread the filling over the surface. Roll out the remaining dough and place it carefully on top of the filling. Gently press down the edges to touch the bottom pastry. Brush with egg yolk mixed with a teaspoon of water and bake in a preheated 350 F (180 C) oven for about 35 minutes, until nicely golden. Ruth
