Time flies, doesn’t it? 11 days into the new year, one week of work and a few events and important decisions already.
Some many blog ideads I wanted to work on during my days off … turns out that being away from the computer a) is relaxing b) doesn’t help making progress adjusting the blog c) brings more ideas for the blog to be tried 😉
Anyway, since the beginning of the year there have been two important birthdays to celebrate: my brother’s and mine 🙂
For having my bother and his family over for a little coffee party I searched for something special. We all seem to like poppy seeds, so I went for a nice poppy seed cake, round off with fresh pears. Winter’s delight!
Poppy Seed Bundt Cake with Pears
It makes about 1 medium bundt cake, form a large tin, multiply with 1,5
100 g ground poppy seeds
150 g rye flour (coarse-grained flour or whole wheat fllour works as well)
1 teaspoon baking powder
100 soft butter
100 g white sugar
1 pack vanilla sugar (14 g)
1 pinch of salt
70 g white sugar (for beaten egg whites)
125 g curd cheese (cream works as well)
2 mature pears (if not on season, use canned ones)
In a pan, slightly brown poppy seeds for about five minutes. Stir constantly!
Allow to cool.
Preheat oven to 175°C (350°F).Generously butter and flour the cake pan. Set aside.
In a bowl, mix butter and white sugar with vanilla sugar and a pinch of salt
until creamy. It takes about five minutes.
Slowly add the egg yolks, then the curd cheese.
In a second bowl, beat the egg whites while adding sugar. When it’s stiff,
Mix flour, baking powder and poppy seeds. Alternately fold flour-mix and
beaten egg whites into the butter-mix. Stir gently, so your dough stays mellow.
Peel the pears, chop them and gently fold them in. Again, don’t stir too much.
Fill dough into the prepared cake tin, flatten it if necessary and bake it for about 40 minutes.
By then it should be golden brown. Allow to cool, then turn out the cake, et voilá!