Wednesday, August 3, 2011

Hungarian poppy seed pie

As weird as this recipe may sound (my husband insisted that it sounded very strange indeed), it's actually quite tasty. The zucchini keeps the cake moist, and the poppy seeds give it their unique flavor.

150g flour
100g icing sugar
0.5 tbsp vanilla sugar
0.5 tsp baking powder

350g zucchini
100g ground poppy seeds
0.5 tbsp vanilla sugar
40g icing sugar

200mL milk
2 eggs
50g butter

Butter a 24 inch quiche pan thoroughly. Sift the flour and baking powder together. Mix in vanilla and icing sugar.

Grate zucchini, mix with poppy seeds, vanilla and icing sugar. Whisk eggs, then add milk and mix together.

Sprinkle 2/3 of the flour mix to the bottom of the baking shape. Distribute the filling on top. Add the remaining flour mix on top. Pour the milk mixture in. Cut butter slices on the dry spots.

Bake in a preheated oven for 45 minutes, until the top is golden brown. Serve after it cooled to room temperature.

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