Poppy seed cake meets giant puffball mushroom for a unique twist
Poppy seed cake seems to be a straightforward affair with not much room for experimentation. However, it turns out that creativity knows no bounds. When I first saw this recipe, I couldn't believe my eyes. This poppy seed cake will surprise even those who have mastered the art of baking.
When you encounter a giant puffball mushroom in the forest, pick it up and bring it to the kitchen without hesitation. It will work not only as a base for cutlets but also as an ingredient for cakes. It sounds incredible, but it really makes sense because the giant puffball is like a chameleon of mushrooms.
Poppy seed cake with an unusual addition
Instead of cake layers, this poppy seed cake uses slices of giant puffball mushroom. It has a mildly mushroomy taste that, under the influence of sugar and sweet filling, is imperceptible and does not dominate the dessert's flavor. It's worth going mushroom hunting and looking for the characteristic large puffball. The most important thing is to use only young specimens with light flesh in the kitchen because the older ones are not as tasty.
Instead of raisins and orange peel, you can use other dried fruits, such as dried apricots or cranberries. A delicious no-bake poppy seed cake will surprise your loved ones, although I bet no one will guess it was made with a mushroom.
Ingredients:
Giant puffball mushroom:
- One large giant puffball mushroom,
- Brown sugar.
Poppy seed filling:
- 10.5 ounces of ground poppy seeds,
- 3 cups of boiling water,
- 1.75 ounces of raisins,
- 1.75 ounces of candied orange peel,
- 1.75 ounces of chopped walnuts,
- 1.75 ounces of brown sugar,
- 4 tablespoons of honey.
Additionally:
- Dark chocolate for sprinkling.
Preparation method:
- Peel the puffball mushroom like a champignon and cut it into slices about 0.4 inches thick.
- Melt the brown sugar in a heated pan, but do not let it caramelize.
- Dip each slice of puffball mushroom in the melted sugar on both sides and set aside on parchment paper.
- Pour boiling water over the ground poppy seeds and let it cool.
- After cooling, drain the poppy seeds using a fine gauze.
- In a saucepan, melt the brown sugar with honey.
- Add the drained poppy seeds, raisins, candied orange peel, and crushed walnuts.
- Cook on very low heat for 2-3 minutes, stirring constantly.
- Spread the prepared poppy seed filling on each slice of puffball mushroom.
- Sprinkle the top with grated dark chocolate.
The no-bake poppy seed cake is now ready. Enjoy!
