Poppy Seed Bread with Rum
I plan to put another recipe on the site today but this cake was so praised and actually melted from the plate in 5 minutes at the picnic where I served several people.
About taste / texture - it's soft, tender, melts in your mouth and I never thought that the aroma of poppy, rum and butter will make such an extraordinary combination. The author of the recipe says that on the 2nd and 3rd day the cake becomes more and more fragile and tasty - I didn't have the opportunity to test it, it was eaten very fast every time I made it.
Separate the egg whites from the yolks.
Beat the egg whites hard with the mixer.
In another bowl put the soft butter and sugar, mix well.
Add the egg yolks, baking powder and rum essence, mix well.
Heat the milk a little on the stove or in the microwave and pour it into the bowl, stirring lightly so as not to sprinkle too much.
Add the poppy seeds, mix lightly.
Put the flour, mix well so that they are not lumpy.
And the last ones add the beaten egg whites to step 2. Mix lightly with a spatula, with circular movements from top to bottom.
Pour the dough into a larger cake pan - if you have a small tray (mine is smaller), you better not pour all the dough, to have a place to grow when baking. I made about 6 more muffins from what was left.
In principle, you should be left unfilled at least 1 cm from the tray - so orient yourself with what you have.
Bake in a preheated oven at 180 degrees for 30 minutes, then lower the temperature to 150 and leave for another 20 minutes. It must be reddish, raised and pass the toothpick test.
Don't be scared if it cracks, that's normal. Here you see my classic cake tray (made of glass, that's why it's even smaller.)
Here I fit all the dough in a "flower" shape of a cake, it came out a little higher.
Allow to cool well then portion and serve.
Good appetite!
