serves
12
prep
30 minutes
cook
1 hour
difficulty
Easy
serves
12
people
preparation
30
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
For the cake base
- 140 g butter softened
- 60 g sugar
- 2 tsp vanilla extract
- 170 g flour
For the filling
- 400 g poppy seeds, ground in a blender
- 150 g caster sugar
- 120 g fine semolina
- 1 litre milk
- 60 g butter, optional
- 2 eggs
- 120 g marzipan
- 80 g raisins, soaked in liqueur (see Note)
- 40 ml amaretto or similar liqueur
For the crumble topping
- 90 g flour
- 60 g sugar
- 60 g butter softened
- 1 tsp vanilla extract
- Icing sugar
Instructions
- Preheat the oven to 180°C. Line the base of a 22cm springform cake tin with baking paper.
- For the cake base, mix cake base ingredients in a bowl until smooth but not overworked. Press into lined cake tin, press downing and to the edges to create a slight lip. Place in the fridge until ready to fill.
- For the filling, combine the ground poppy seeds, sugar, semolina and milk in a saucepan. Cook until thickened, around 10 minutes. Remove the heat and allow it to cool slightly. Add in the butter and eggs. Mix quickly to combine, then gently stir in the marzipan, raisins and amaretto. Allow to cool to room temperature.
- For the topping, combine all ingredients except icing sugar in a mixing bowl and work together until just combined into a smooth ball of dough.
- Remove the case base from fridge, fill with poppy seed filling then crumble over the the topping dough. You want it to look chunky and random, with some filling visible.
- Cook in the oven for 45 minutes to 1 hour. Test the centre with a skewer. You don't want it too wet or too dry. Remove from the oven and allow to cool completely before dusting with icing sugar and slicing.
Note
Soak raisins in a 2 tablespoons of amaretto or other liqueur for 15-20 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
