1/2 cup unsalted butter or margarine at room temperature
1/2 cup tahini (poppy seed paste)
1 1/2 teaspoons ground poppy seeds
1 cup all-purpose flour
4 large eggs at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 cup milk
3 tablespoons toasted poppy seeds
Cobertura:
1/4 cup confectioners' sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter or margarine at room temperature
1 tablespoon tahini
1/2 teaspoon ground cinnamon
2 tablespoons toasted poppy seeds
1/2 cup unsalted butter or margarine at room temperature
1/2 cup tahini (poppy seed paste)
1 1/2 teaspoons ground poppy seeds
1 cup all-purpose flour
4 large eggs at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 cup milk
3 tablespoons toasted poppy seeds
Cobertura:
1/4 cup confectioners' sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter or margarine at room temperature
1 tablespoon tahini
1/2 teaspoon ground cinnamon
2 tablespoons toasted poppy seeds
To prepare the dough: preheat the oven to a moderate temperature (170°C)
Grease and flour a 19 x 14 cm English cake pan
Beat the butter or margarine, tahini, and poppy seed extract in a large bowl until creamy
Gradually add the all-purpose flour, beating well after each addition
Add the eggs one at a time, beating well after each addition
Add the vanilla extract
Mix the all-purpose flour and active dry yeast, and alternately add the milk, mixing with a wooden spoon
Do not overmix
Finally, add the toasted poppy seeds
To prepare the topping: mix the confectioners' sugar, all-purpose flour, butter or margarine, tahini, and cinnamon until a granular consistency is reached
Pour the dough into the prepared cake pan, leveling it slightly on the sides
Dust evenly with the granulated topping
Finally, dust with toasted poppy seeds
Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean
Let cool in the pan
Serves 15-20.
