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Ingredients
- 150 gm Margarine, (1/3 lb.)
- 3 1/2 c. Flour
- 1 c. Yogurt or possibly lowfat sour cream
- 1/4 c. Lowfat milk
- 50 gm Yeast
- 2 x Egg yolks
- 1/2 c. Sugar
- 200 gm Poppy-seed, (about 1/2 lb.)
- 1 c. Lowfat milk
- 1 c. Sugar
- 2 Tbsp. Honey
- 1 x Lemon , rind of Raisins and/or possibly nuts optional
Directions
- Hadassa was my mother-in-law. And this is the best ever Poppy-seed cake I had.
- mix flour, yeast and hot lowfat milk. Heat the margarine and add in to make the dough. You can use a food processor. Add in egg yolks and sugar. Keep the dough for 12-24 hrs in the fridge.
- filling- heat the lowfat milk and add in sugar, honey, poppy-seed and the lemon rind.
- Let cook for 5 min on a low flame. Add in raisins and/or possibly nuts.
- Divide the dough in 3. Roll as thinly as you can and fill. Roll over. You get 3 cakes about 25 cm (10 inch) long. Brush with lowfat milk or possibly egg yolk and bake until golden.
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