I associate poppy-seed pastries with something warm, cozy and homemade … And if you are also not indifferent to poppy-seed products, I recommend making this simple cake.
It is necessary
- - 210 g butter;
- - 160 g ricotta;
- - 160 g hazelnuts;
- - 160 g of sugar;
- - 5 eggs;
- - a pinch of salt;
- - 40 g flour;
- - zest of one orange;
- - 2, 5 tbsp. poppy;
- - 2, 5 tbsp. favorite jam;
- - 60 g of chocolate from 72% cocoa.
Instructions
Step 1
Preheat the oven to 190 degrees. Pour the hazelnuts on a baking sheet and send them to the preheated oven for 5 minutes. Grind in a special mill, rolling pin or combine into coarse crumbs.
Step 2
Remove the oil from the refrigerator in advance so that it softens. Beat it in a food processor with sugar until fluffy. Divide the egg into whites and yolks. Put the whites in the refrigerator (so they beat better), and add the yolks one by one to the oil mixture, whipping. Add zest and stir again.
Step 3
Sift flour, ricotta, hazelnut crumbs and poppy seeds into a bowl with an oil-yolk mixture. Stir until smooth.
Step 4
In a clean bowl, beat the whites separately into a strong foam with a pinch of salt. Gently, kneading with a spatula from bottom to top, mix them with the rest of the ingredients. Do not interfere too long and too much, otherwise they will fall off! Place in a lined baking dish.
Step 5
Send to an oven preheated to 190 degrees for 50 - 55 minutes. Remove from the mold only when the cake has completely cooled down! In the meantime, mix the jam with a little water (I take 5 tablespoons) in a small saucepan, bring to a boil and cool. Brush the top with the resulting syrup and sprinkle with grated chocolate for serving. Enjoy your tea!
