Tuesdays with Dorie BWJ: Poppy Seed TorteAugust 5, 2014 at 5:03 pm | Posted in BWJ, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 17 Comments
Tags: baking, cake, dessert
Markus Farbinger’s Viennese Poppy Seed Torte is one of the more unusual things I’ve baked. Now, I’m aware that poppy seeds are widely used in foods all over the world and are not unusual at all, but we Americans– especially those of us who are many generations and more than a couple hundred years removed from our ethnic roots– normally just mix a mere tablespoon of them into lemon muffins or white cake, or sprinkle them on top of bagels or crackers. Maybe it’s because we’re afraid we’ll fail a drug test, but any recipe that calls for two cups of poppy seeds sounds a little strange. The Austrians sure know their pastries though, so I knew this would be tasty, no doubt.
Those two cups of poppy seeds are whizzed up in a coffee/spice grinder, and along with cake crumbs (I used a frozen slice of leftover Vanilla Pound Cake, also put through the same coffee grinder) become the dry ingredients for the cake. The crowning jewels on top are poached apricot halves. I found the cutest little apricots with rosy cheeks at the Greenmarket. I didn’t bother to blanch and peel them before poaching…the skins slipped right off anyway once they cooled, and I think poaching them skin-on helped infuse the flesh with that rosy color. I’m saving the poaching liquid, btw, which I think will be nice as a fruity simple syrup for drinks or poured on top of raspberries and vanilla ice cream.
Based on visuals alone, I’d assume a dark colored cake like this would be dense and heavy. But it’s quite light and springy (thanks to the meringue that’s folded into the batter), moist and not too sweet. It really tastes like poppy seeds (as it should), and since they are ground into flour, they don’t get stuck in your teeth! I made a half-recipe..a full makes a big 10-inch cake…and debated the pan size for a while before settling on a 8-inch round.