Continuing on our journey into the land of bread... here is the second loaf, a Polish poppy seed swirl cake called Makowiec. We used the recipe from Taste.com.au - this is a great website, kind of like the Australian equivalent of the equally great BBC good food.
You can see from the photos that we decided not to smother it with lemony icing sugar. This was because, pretty much everything that could go wrong went wrong! And when it came it, we couldn't be bothered (It was the right decision in the end anyway...)
- We ran out of plain flour and had to use wholemeal flour - which made it look (and taste) much more bready than cakey.
- We also used 50 grams too little of poppy seeds, which resulted in very sloppy innards
- We had no rolling pin!
- To add the chaos we were simultaneously cooking tea (Creamy pesto gnocchi)
We put the hefty lump of gloopy dough into the oven, and crashed out for 40 mins whilst it cooked, disappointed with our efforts and not expecting it to work out at all. But, despite appearences this rather ugly looking thing tasted much better than the Finnish Pulla bread.
