Judit Horvath has shown us that poppy seeds can be just as delicious in sweet bakes as in savoury.
Poppy seed traybake
Makes about 35 slices For the crust
- 300g (10½oz) flour, plus extra for dusting
- 100g (3½oz) good quality lard
- 2 free-range egg yolks
- 500ml (18fl oz) soured cream
- 2 tsp baking powder
- 50g (1¾oz) icing sugar
- a pinch of salt
- 5 tbsp jam (apricot works well)
For the filling
- 50g (1¾oz) butter
- 250g (9oz) icing sugar
- 200ml (7fl oz) milk
- 170g (6oz) poppyseeds
- 140g (4½oz) flour
- 2 tsp baking powder
- 2 free-range egg whites, whisked
- grated zest of 1 lemon
Method:
1 Mix all the crust ingredients together using a pastry cutter or two knives until it just comes together, then form into 2 balls. Wrap in clingfilm and chill, while you make the filling. 2 In a bowl, mix all the filling ingredients, except the egg white, until smooth. Once smooth, gently fold in the egg white. 3 Take the pastry balls out of the fridge and roll them into equal-sized rectangles on a floured surface. 4 Preheat the oven to 180°C/Gas Mark 4 and line a 20x30cm (8x12in) baking tin with baking parchment. Lay one pastry sheet in the tray and spread the jam over it. Spoon on the filling, then cover with the second pastry sheet. 5 Bake in the oven for about 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool, then dust with icing sugar.
