Thank you, Vegan Month of Food, for giving me the opportunity to put another recipe with poppy seeds on my blog! Poppy seeds are blue and that is today’s Vegan MoFo promt. And I cannot tell you how much I love poppy seeds. I love them so much that I’ll scoff at those lemon poppy seed muffins you probably like, because they don’t contain more than homeopathic doses of my favourite seeds. I am going for 100 % poppy seeds instead!
This recipe is from a Danish baking book I bought while visiting Copenhagen (maybe two years ago?). The book was bigger and heavier than a luxury edition of the bible. That and the pretty pictures lured me into buying it. Bagebog by Claus Meyer has a lot of interesting recipes, and while some of them might be considered as Danish or at least Scandinavian, most seem to be international. So I am not sure about the authenticity of this birkeskage. Something similar might be served to you in many Eastern European countries, and even in German bakeries you can find Mohnkuchen varieties. I am still calling it Danish because it’s from a Danish book written in Danish! Smart, hm? The original recipe called for 4 eggs but those were easily replaced by both soy yoghurt and aquafaba. I made some more alterations, so that new recipe doesn’t have very much to do with the original version anymore. I have never tasted the original, obviously. But my version is a wonderfully moist and aromatic poppy seed cake with a delicate shortbread crust.
- For the crust
- 80 g (1/4 cup plus 2 tablespoons) refined coconut oil (softened)
- 2 tablespoons sugar
- 150 g (1 1/4 cups) all-purpose flour
- For the topping
- 80 g (1/4 cup plus 2 tablespoons) refined coconut oil, softened
- 175 g (3/4 cup plus 2 tablespoons) sugar, divided
- 120 g (1/2 cup) sweetened soy yoghurt
- 180 g (1 1/4 cup) ground poppy seeds (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.)
- 45 g (1/4 cup) semolina
- 60 ml (1/4 cup) chickpea brine from a can
- juice from half a small lime