If you’re ever in Melbourne, visit Acland Street. It’s been famous for its cake shops for the past four decades at least. You can buy a chocolate Kuglehoff from Monarch Cakes, or visit Europa for Hazelnut cake. The biscuits and cakes are little works of art and rich. I’m not sure I could manage them these days although I loved them in my youth. My favourites these days are the creamy vanilla slices. And poppy seed rolls.
I have a recipe. Not theirs, but nevertheless, quite nice. Someone shared it with me, I’m going to share it with you.
Poppy Seed Roll
½ lib (250g) ground poppy seeds. Cook for approximately 20 minutes in a cup of milk and 3-4 tablespoons of honey mixing constantly on small flame. Let it cool.
Ingredients for making the dough
- 1 cup sugar
- 3 eggs
- ¼ lb butter (125g)
- ½ cup Plain flour
- 3 – 4 tablespoons sour cream
Making the dough
Mix sugar and butter, add eggs, mix thoroughly. Add 3-4 tablespoons cream, add flour, if texture doesn’t seem quite right add a bit more until it feels right. Don’t overdo it. Add grated rind of lemon. Mix with wooden spoon then knead by hand.
Cut dough into three sections, to make 3 rolls. Roll out a section at a time. Spread poppy seeds and sultanas on flattened dough, leaving sides free. Gently roll the dough up and squeeze both ends of the roll down.
Glaze with egg yolk
Prick the roll all over with a fork. Place in preheated oven for approximately 1 hour at 350 degrees Fahrenheit or 180 degrees Celsius