Makowiec Japoński (Japanese Poppy Seed Cake)

Makowiec Japoński, often referred to as Japończyk, is a unique twist on traditional Polish poppy seed cakes. Known for its moist texture and subtle flavors, this dessert combines the nutty richness of poppy seeds with the fluffiness of a cake. A favorite during holidays and family gatherings, it offers a delightful experience for anyone looking to try something different. Let’s dive into how you can recreate this classic at home!

Ingredients
For the Cake Base:

300g ground poppy seeds
200g sugar
4 eggs (separated into yolks and whites)
150g butter (melted)
150g semolina or all-purpose flour
2 medium apples (grated)
1 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon
Optional Topping:

100g powdered sugar (for dusting)
100g melted dark chocolate
Directions
Prepare the Poppy Seeds:
Soak the poppy seeds in boiling water for 30 minutes, then drain and grind them using a food processor or grinder to achieve a fine consistency.

Mix the Wet Ingredients:
In a mixing bowl, beat the egg yolks with sugar until pale and fluffy. Gradually add the melted butter, vanilla extract, and lemon zest.

Incorporate the Dry Ingredients:
Gently fold in the ground poppy seeds, semolina, grated apples, and baking powder into the wet mixture until well combined.

Beat the Egg Whites:
Whisk the egg whites in a separate bowl until stiff peaks form. Carefully fold them into the batter to maintain a light texture.

Bake the Cake:
Preheat your oven to 180°C (350°F). Grease a baking pan (preferably round or rectangular) and line it with parchment paper. Pour in the batter and smooth the top. Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Decorate:
Allow the cake to cool completely. Dust with powdered sugar or drizzle melted chocolate on top for a more indulgent finish.

Serving and Storage Tips
Serve the cake as is, or pair it with a dollop of whipped cream for added richness.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Variations
Nutty Twist: Add chopped walnuts or almonds to the batter for extra crunch.
Citrus Boost: Substitute lemon zest with orange zest for a refreshing flavor.
Gluten-Free Option: Replace the semolina with almond flour for a gluten-free version.