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Makovyi Tort
Poppy Seed Torte
Makovyi Tort
A delicate torte, which separates into three ribboned layers upon baking.
Ingredients
4 oz (120 g) poppy seed
6 oz (170 g) potato flour
8 egg yolks
6 bitter almonds, ground
8 fluid oz (225 ml) double cream
3 oz (85 g) semi-sweet chocolate, grated
4 oz (120 g) icing sugar, sifted
6 egg whites, beaten
Details
Serves: 10
Method
Pour ½ pint (300 ml) boiling water over the poppy seeds to scald them. Leave to soak for 1 hour, then strain through muslin. Set aside to drain well.
Beat the egg yolks until light and lemon coloured, then beat in the cream. Gradually add the sugar and potato flour, continuing to beat well. Stir in the ground almonds and grated chocolate, and finally stir in the drained poppy seeds.
Beat the egg whites until stiff but not dry. Fold them into the cake batter. The mixture will be quite loose.
Preheat the oven to 170°C/325°F/Gas 3. Grease and dust with fine breadcrumbs a 10 in (25 cm) springform tin. Pour the cake mixture into the pan and bake for 45 minutes. Cool the torte completely before removing the outer ring of the pan. Dust the top of the torte with powdered sugar and decorate with chocolate curls.
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