Ingredients for Mohnstrietzel German Poppy Seed Cake
- 1 cup poppy seeds, ground
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar (1 cup for dough, 1/4 cup for topping)
- 2 large eggs
- 1/2 cup granola cereal
- 1/2 cup raisins
- 1 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup quark
- 1/4 cup milk, plus a little for brushing
- 2 tbsp vegetable oil
- Applesauce
- 1/2 tsp salt
- 1 tsp vanilla extract
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How to Make Mohnstrietzel German Poppy Seed Cake
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the poppy seeds, raisins, and granola (or almonds).
- Add the dry poppy seed mixture to the wet ingredients and mix until just combined.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the quark, milk, and oil, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently shape it into a rectangle approximately 35x45 cm. Avoid kneading extensively.
- Spread the remaining 1/4 cup of sugar evenly over the dough.
- Starting from the longer side, tightly roll up the dough into a log.
- Place the log seam-side down onto the prepared baking sheet. Using a sharp knife, cut a criss-cross pattern into the top of the dough.
- Brush the top with a little milk.
- Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
133 g
Sugar
1251g
Fat
382g
Carbs
217g
