Prep Time::25 mins
Cook Time:: 1 hr
Additional Time::1 day 4 hrs
Total Time::1 day 5 hrs 25 mins
Servings::15
Ingredients
Poppy Seed Filling:
3 ½ cups poppy seeds
boiling water to cover
5 eggs, separated
9 tablespoons margarine
1 cup white sugar
2 apple – peeled, cored, and grated
½ cup chopped walnuts
½ cup raisins
3 tablespoons honey
3 tablespoons dry bread crumbs
1 teaspoon almond extract
Dough:
1 ½ cups all-purpose flour
¾ cup margarine
⅓ cup white sugar
1 large egg
1 teaspoon baking powder
Icing:
2 cups confectioners' sugar
⅓ cup boiling water
Directions
Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9×13-inch deep pan and line it with parchment paper.
Roll out dough on a slightly floured surface and place in the prepared sheet pan.
Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.