Call me a slacker if you wish, but life has become pretty crazy around here; so what else is new?! Truth is, I could give you a thousand reasons why it's been too long since my last post, but I'll spare you. And it's gotten to where I may just have to stay up all night finishing this piece, but guaranteed, if you follow the recipe here, you will be very happy for the effort on both my part and yours. Because like those nine ladies dancing, this blog has been dancing in my head all year, just waiting for the Christmas music to start. And it has!
So without further ado, I give you one of my very favorite things, the recipe for Poppy Seed Almond Torte. In America, our understanding of poppy seeds is pretty much limited to those tiny black specks that show up in lemon muffins or on top of rolls, and that's about it. What we are so unfamiliar with is a world of ground poppy seed greatness, which in Eastern Europe is the beginning of beautiful pastries and desserts that look like black dirt might just be the main ingredient. I grew up watching my mom break out the poppy seed grinder (yes, there is such a contraption!) and crank out mounds of milled poppy seeds to become the main ingredient in pastry, a topping for home made egg noodles, or a very special Christmas dessert called "Bobajka", rich with honey and butter and mixed with sweet bread dumplings. Truly, Bobajka qualified as one of the true wonders of Christmas in our house! Anyway, suffice to say that poppy seeds have taken a back seat in American cuisine.
I first came across this particular torte, and a beautiful torte it is, while working at a 5 star restaurant called Harrald's during my days as a student at the Culinary Institute of America. The simple buttery cookie crust, the rich almond and poppy filling, and the mound of perfectly sweetened whipped cream created a dessert symphony I had not yet experienced. Memorable it was...and isn't that what culinary greatness is made of? And so because the owner carefully guarded her recipes (especially from Culinary Institute of America students), I managed to extract the basic technique from another CIA student who worked in the kitchen and often prepared it.
One of the best things about this recipe is that it's pretty darn easy! The mixing of the crust and crumble topping is very fast, and then I just mix the filling in the same bowl, without even washing it! (That ought to get your attention!) It's in the oven in about 20 minutes, bakes for about 45, and after cooling, it's ready to be presented with a snowy dusting of powdered sugar and served with a glorious crown of whipped cream. Get ready for ahhh-mazing!
I first came across this particular torte, and a beautiful torte it is, while working at a 5 star restaurant called Harrald's during my days as a student at the Culinary Institute of America. The simple buttery cookie crust, the rich almond and poppy filling, and the mound of perfectly sweetened whipped cream created a dessert symphony I had not yet experienced. Memorable it was...and isn't that what culinary greatness is made of? And so because the owner carefully guarded her recipes (especially from Culinary Institute of America students), I managed to extract the basic technique from another CIA student who worked in the kitchen and often prepared it.
One of the best things about this recipe is that it's pretty darn easy! The mixing of the crust and crumble topping is very fast, and then I just mix the filling in the same bowl, without even washing it! (That ought to get your attention!) It's in the oven in about 20 minutes, bakes for about 45, and after cooling, it's ready to be presented with a snowy dusting of powdered sugar and served with a glorious crown of whipped cream. Get ready for ahhh-mazing!
Poppy Seed Almond Torte
9" or 10" spring form pan
Crust and crumb topping:
8 oz unsalted butter
1/2 cup sugar
1 egg
1 tsp vanilla
1/4 tsp salt
3 cups sifted flour (by weight, this should be about 13 oz)
1/3 cup sliced almonds
Filling:
3 1/2 oz almond paste
1 egg
1/4 cup sugar
2 tsp lemon juice
1 tbsp grated lemon rind
1 can Solo poppy seed filling
1/4 cup raisins
Preheat oven to 350 degrees.
Whip butter, sugar, vanilla, salt and egg until light and fluffy. Stir in flour, mixing with a rubber spatula, until crumbly, as pictured above. Press 2/3 of this mixture into a 9" or 10" spring form pan, creating a 1/2" rim along the edge to hold the filling in. In another bowl, mix the sliced almonds into the remaining 1/3 of the dough and set aside.
For the filling, there's no need to wash the large bowl you used for the dough. Just use it as it is for the filling! Into this bowl, break the almond paste into small pieces. Add the egg, poppy seed filling, sugar, lemon juice and peel (don't add the raisins yet!) and beat well, until the almond paste is well incorporated into the mix. Add the raisins. Pour into the crust.
Using your hands, crumble the reserved dough/sliced almond mix evenly over the filling. Place in preheated oven and bake for 45 minutes, until golden brown.
When cool, remove from pan onto a cake plate. Dust with powder sugar and serve with whipped cream.
9" or 10" spring form pan
Crust and crumb topping:
8 oz unsalted butter
1/2 cup sugar
1 egg
1 tsp vanilla
1/4 tsp salt
3 cups sifted flour (by weight, this should be about 13 oz)
1/3 cup sliced almonds
Filling:
3 1/2 oz almond paste
1 egg
1/4 cup sugar
2 tsp lemon juice
1 tbsp grated lemon rind
1 can Solo poppy seed filling
1/4 cup raisins
Preheat oven to 350 degrees.
Whip butter, sugar, vanilla, salt and egg until light and fluffy. Stir in flour, mixing with a rubber spatula, until crumbly, as pictured above. Press 2/3 of this mixture into a 9" or 10" spring form pan, creating a 1/2" rim along the edge to hold the filling in. In another bowl, mix the sliced almonds into the remaining 1/3 of the dough and set aside.
For the filling, there's no need to wash the large bowl you used for the dough. Just use it as it is for the filling! Into this bowl, break the almond paste into small pieces. Add the egg, poppy seed filling, sugar, lemon juice and peel (don't add the raisins yet!) and beat well, until the almond paste is well incorporated into the mix. Add the raisins. Pour into the crust.
Using your hands, crumble the reserved dough/sliced almond mix evenly over the filling. Place in preheated oven and bake for 45 minutes, until golden brown.
When cool, remove from pan onto a cake plate. Dust with powder sugar and serve with whipped cream.
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