Score another home run for the Swedes in this gorgeous cake, which is the Swedish version of a brownie. Like a brownie, it stays chewy in the center. The traditional way to serve it is buried in whipped cream.
In my home we just eat it plain. With its seed-popping texture, it quickly becomes addictive.
Makes one 9-inch (23-cm) round cake; 8 to 10 servings
Ingredients:
½ cup (60 g) poppy seeds
1½ cups (210 g) unbleached all-purpose flour
1 teaspoon baking powder Generous pinch of salt
2 large eggs
1½ cups (300 g) vanilla sugar (Chapter Breakfast)
2 tablespoons diced candied orange peel
Zest of 1 lemon, preferably organic, minced
¼ cup (60 ml) fresh lemon juice
12 tablespoons (6 ounces/180 g) unsalted butter, melted
Note: Poppy seeds are used to “flour”the pan to prevent the cake from sticking. They create a crisp outer layer on the cake, and their nutty “pop”is lusciously, intriguingly delicious. I think you’ll find yourself “flouring”many a cake pan this way!
Directions:
1. Preheat the oven to 350°F (175°C). Generously butter a 9-inch (23- cm) pan. Sprinkle ¼ cup of the poppy seeds over the bottom and sides of the pan. Leave any excess poppy seeds on the bottom of the pan.
2. Sift together the dry ingredients onto a piece of wax or parchment paper.
3. Whisk together the eggs and vanilla sugar in a large bowl until they are pale yellow and lightly foamy, then whisk in the candied orange peel, lemon zest, remaining ¼ cup of poppy seeds, the lemon juice,
and the melted butter. Fold in the dry ingredients and turn the batter into the prepared pan.
4. Bake in the center of the oven until the cake is puffed and golden and the surface is shiny and somewhat crackly, about 45 minutes. Remove from the oven and place on a cooling rack. After 20 minutes, turn out the cake onto the rack and cool to room temperature before serving.
