posted by cowgirl 08-30-101 5:19 AM
Poppy Pear Cake
Dough:
3-1/3 oz. quark or tofu
3 tbsp. milk
3 tbsp. brown sugar
3/4 tsp. baking powder
3/4 tsp. cinnamon
1 cup plus 6 tbsp. whole wheat flour
Filling:
1 cup milk
3 tbsp. brown sugar
zest and juice from one lemon
1 tsp. vanilla
7 oz. ground poppy seed
2 tbsp. sour cream or creme fraiche
1 lb. pear, chopped or apples
Glaze:
1 tbsp. pear or apple butter
juice of one orange
1-1/2 tbsp. butter
Flour and 2 oz. chopped walnuts
You can substitute one package (400 gr or so) ready-to-use poppy seed filling, if you like.
Knead together dough ingredients until smooth dough forms.
For filling bring milk, lemon zest and juice, sugar and vanilla to a boil. Stir in poppy, let sit 10 minutes, stir in sour cream.
Roll dough out to a rectangle, about 1/8 inch (3mm) thick. Spread filling onto dough, leaving a rim of 1/2 inch on each side. Sprinkle with pears and nuts, roll up from longer side. Cut in 1-3/4 (4 cm) slices. Place in a 10 inch springform pan, greased. Put in cold oven , turn oven to 360° and bake 50 minutes.
Stir together glaze ingredients in small casserole and warm until butter is melted. Brush cake with this mix and bake additional 15 minutes. Take cake out of oven and let stand 10 minutes, loosen from pan and cool a little more.
Serve warm or cold.