Click on the image, above to submit to Pinterest.

Poppy Seed and Blackberry Cake

Poppy Seed and Blackberry Cake this is a very rich kind of cake, known from Ancient times still made in Central Europe that incorporates eggs, poppy seeds and blackberries. The full recipe is presented here and I hope you enjoy this classic traditional version of a Poppy Seed and Blackberry Cake.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6–8

Rating:

Tags : Wild FoodDessert RecipesBaking RecipesCake RecipesBritish Recipes

This rather unusual cake is still a firm favourite in many parts of central and eastern Europe. It's unusual components would suggest an ancient origin and poppy seeds are known from a number of ancient burials. I have few qualms, therefore, in pointing out the evolution of this recipe from a truly ancient antecedent. Once you have hot rocks you can cook fritters or bannocks, so the batter could have been cooked in this manner. As soon as you have metal you can make griddles and frying pans you can have more controlled cooking of fritters. With the advent of bread ovens, this can be cooked as a cake. So we have the same basic recipe that could be cooked in different ways all the way from the Neolithic, through the bronze and iron ages to Medieval and then modern times. The recipe below is modern, but you can see how the same recipe would have been cooked in the distant past.

Ingredients:

360g poppy seeds (preferably wild poppy seeds
6 eggs (duck eggs get you closer to the foraged eggs of ancient times and are richer in flavour, but hen eggs will do)
250ml honey
130g blackberries (or any other seasonal fruit)

Method:

All cakes need flour of some king and this is no different. If you're being authentic then grind the poppy seed into a flour using a quern. However, using a coffee grinder works equally well (even if it's not as satisfying). Once you have the poppy seed flour, tip into a bowl. Crack the eggs ad separate the yolks and white into separate bowls. Beat the yolks until thick then continue beating as you add the honey a little at a time to the beaten eggs. Next stir in the blackberries (or whatever fruit you're using) and the poppy seed flour.

Finally, beat the egg whites until they form into stiff peaks and gently fold the whites into the fruit and poppy seed mixture. Gently pour the resulting batter into a lightly greased and floured bowl or cake tin. Bake in an oven pre-heated to 170°C (325°F/Gas Mark 3) for about 50 minutes (or until the cake has set).

Allow the cake to cool in its dish or tin, tip out, slice and serve with cream and a sprig of mint.