Maktorta

Ingredients

• 6 ozPoppy seedground
• 6 ozbuttersoftened; or margarine
• 5¼ ozsugarfor the batter
• 5eggseparated into yolks and whites
• 2¾ ozwalnutsground; almonds or hazelnuts also used
• 3½ ozflouronly in the versions with flour; several sources bake without
• 2 tspbaking powdermix with the poppy seeds
• ⅓ ozvanilla sugar
• 1 tspcinnamonground
• 1 pinchsaltfor the egg whites
• 4 tbspjamfor the filling; e.g. apricot or lingonberry
• 1 cupCreamwhipped, for decorating
• 1orangeunwaxed, zest grated; one source uses lemon (optional)

Method

1. Prepare the oven and tinPreheat the oven to either 300 °F or 170–355 °F, depending on which baking method you're going with, and grease a springform tin of about 24 cm or line it with baking paper.
2. Separate the eggsCarefully separate the eggs into yolks and whites; keep every trace of yolk out of the whites, or they won't whip up stiff.
3. Cream the butter and yolksBeat the softened butter with the sugar and vanilla sugar until light and fluffy, then beat in the yolks one at a time. If you like, grate in the zest of the unwaxed orange now.
4. Stir in the dry ingredientsIn a bowl, combine the ground poppy seeds, ground walnuts, the flour if you're using it, the baking powder and the cinnamon, then stir this into the butter mixture.
5. Fold in the egg whitesWhisk the egg whites with a pinch of salt until stiff, then gently fold them into the poppy seed mixture in a few batches so the batter keeps its air.
6. Bake the cakeSpoon the batter into the tin, smooth the top and bake, either at 300 °F for about 60–70 minutes or at 170–355 °F for about 30–35 minutes, until a wooden skewer pushed into the middle comes out clean.
7. Cool and slice into layersLet the cake cool completely in the tin, then release it and slice it horizontally into two layers.
8. Fill with jamSpread the bottom layer with jam, apricot or lingonberry for example, and set the top layer back on.
9. Finish with whipped creamWhip the cream until stiff and spread it all over the cake, or pipe and decorate however you fancy.

Tips and variations

Almonds or hazelnuts work just as well as walnuts, and if you leave out the flour you'll get an especially moist sponge where the poppy seeds really come through. For a more festive take, soak the layers with orange juice and orange liqueur, fill with lingonberry jam and finish with a chocolate glaze and toasted almonds. Instead of jam, a poppy seed and semolina cream cooked in milk also makes a lovely filling, and if you're not a cream person, decorate with sugar icing, marzipan or chocolate instead. Once it's covered in cream, keep the cake in the fridge until serving and cut it with a knife dipped in hot water.