Poppyseed cake filling
Cakes
I can remember my grandmother cranking the handle of a silvery grinder bolted to the edge of the kitchen table. Tiny grayish-black seeds filled the hopper, slipping and sliding down to the augur, where they turned into the black sandlike paste emerging from the holes of the disk. Anyu blended the ground seeds with sugar, lemon rind, and golden raisins, with milk to moisten. And I anticipated the kalács that would hold mákos,this black gold: bread-like yeast dough spread with a thick layer of poppyseed filling and then rolled and baked until golden. How we would fight over the slices at our holiday meals! Those with quick reflexes would be rewarded with slices containing the most generous servings of poppy filling; dawdlers were stuck with the doughy heels of the loaf. <br />Poppy seeds are a common ingredient in Eastern European baked goods. I used to rely on canned poppyseed filling, but learned that it's so much tastier made fresh. This filling is appropriate for Kolache cookies, Hamentaschen, Danish, and Anyu's Kalacs. I'm using mine for a poppyseed version of Ottolenghi's Kranz Cake (or what us New Yorkers call Babka). <br />Thanks to Hepzibah at allrecipes.com for the inspiration.
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