Ciasto Makowe z Polewą (Poppy Seed Cake with Icing)

Ciasto makowe z polewą is a traditional Polish dessert that combines the richness of poppy seeds with a soft, spongy cake base and a sweet, creamy icing. This delightful cake is popular during the holiday season and special occasions, known for its aromatic flavor and visually striking appearance due to the contrast of the dark poppy seeds against the light icing. Whether you are celebrating or simply looking for a treat to enjoy with tea, this cake is sure to impress with its unique taste and texture.

Ingredients:
250 g all-purpose flour
200 g sugar
100 g butter (melted)
4 large eggs
1 tsp vanilla extract
200 g ground poppy seeds
1 tsp baking powder
1/2 tsp baking soda
200 ml milk
100 g powdered sugar (for icing)
2 tbsp lemon juice
A pinch of salt
Directions:
Preheat the oven to 180°C (350°F). Grease and flour a 22 cm (8-inch) round cake pan, or line it with parchment paper.

Mix the dry ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda, and a pinch of salt. Stir well to ensure even distribution.

Prepare the wet ingredients: In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the melted butter and vanilla extract, and mix well.

Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients while alternating with milk. Stir in the ground poppy seeds until fully incorporated, and the batter is smooth.

Bake: Pour the batter into the prepared pan and spread it evenly. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the icing: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add a little water if necessary to reach a pourable consistency.

Ice the cake: Once the cake has cooled, pour the icing over the top and let it drip down the sides for a beautiful, glossy finish.

Serving and Storage Tips:
Serving: Slice the cake into wedges and serve as a delightful dessert or treat with tea or coffee. It pairs wonderfully with a fresh fruit salad or whipped cream on the side.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. The cake can also be frozen for up to 2 months; just wrap it tightly in plastic wrap before freezing and thaw at room temperature before serving.

Variations:
Nutty twist: Add crushed walnuts or almonds to the batter for an added crunch and depth of flavor.

Fruit-infused: Mix in dried fruits such as raisins, cranberries, or chopped apricots for a fruity touch to the cake.

Lemon glaze: Instead of the simple icing, you can prepare a lemon glaze with powdered sugar and fresh lemon juice to give it a zesty, tangy flavor.