Poppycake!
Sep. 20th, 2009 07:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wombat1138After remembering that we had a partially-used bag of Trader Joe's almond meal in our pantry and some bags of poppy seeds in our freezer (from the former walk-in sales days of a local gourmet food wholesaler that ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
travelingtiger pointed us to), I wondered if I could find a recipe that could use both ingredients. Answer: Yum.
Slight alterations for various reasons-- I do have black sesame seeds around, but used poppy seeds for the entire volume; instead of soaking them for just for two hours, I poured warm water over them yesterday and fridged them overnight. I put a few tablespoons of cocoa powder into the buttered loaf pan and tapped it around to duplicate "flouring" while keeping the recipe gluten-free (not actually a problem for us, but it was kind the principle of the thing), then dumped the extra cocoa powder into the heavy yolk/butter/etc. part of the batter before folding the whipped egg whites in. And I initially spaced out and set the oven at 350F instead of 450F; of course, after 25 minutes the batter was still very jiggly, so I reset the oven to 450F and put the cake back in for another 15 minutes or so (the top got a little burnt, though it's hard to tell the difference against the dark background color.
The result is tasty and very moist (probably from the extra soaking time? still trying to decide whether I should try to do anything with the leftover soaking liquid, which is a few tablespoons of murky, bitter alkaloids)-- the texture almost resembles steamed pudding.
Given the success of this recipe despite my oven klutz-out, I'll have to try more recipes from that blog. The most recent post for a Thai dessert element of "faux pomegranate seeds" sounds particularly intriguing.
travelingtiger pointed us to), I wondered if I could find a recipe that could use both ingredients. Answer: Yum.Slight alterations for various reasons-- I do have black sesame seeds around, but used poppy seeds for the entire volume; instead of soaking them for just for two hours, I poured warm water over them yesterday and fridged them overnight. I put a few tablespoons of cocoa powder into the buttered loaf pan and tapped it around to duplicate "flouring" while keeping the recipe gluten-free (not actually a problem for us, but it was kind the principle of the thing), then dumped the extra cocoa powder into the heavy yolk/butter/etc. part of the batter before folding the whipped egg whites in. And I initially spaced out and set the oven at 350F instead of 450F; of course, after 25 minutes the batter was still very jiggly, so I reset the oven to 450F and put the cake back in for another 15 minutes or so (the top got a little burnt, though it's hard to tell the difference against the dark background color.
The result is tasty and very moist (probably from the extra soaking time? still trying to decide whether I should try to do anything with the leftover soaking liquid, which is a few tablespoons of murky, bitter alkaloids)-- the texture almost resembles steamed pudding.
Given the success of this recipe despite my oven klutz-out, I'll have to try more recipes from that blog. The most recent post for a Thai dessert element of "faux pomegranate seeds" sounds particularly intriguing.