June Meyer's Authentic Hungarian Poppy Seed Moon Cake (mond Recipe

-POPPYSEED FILLING-
1 lb Freshly ground
-poppy seeds (finely)
2 c Sugar
1 c BOILED milk
1/4 c Melted butter
2 ts Grated lemon zest

Here is a recipe for Poppy Seed Moon Cake. I learned to make it from my
grandmother and mother who were from Austria-Hungary. Every family has its
own version of Mond Kuchen. These cakes predate Christianity as the poppy
was dedicated to the Moon goddess. Opium-sleep. The seeds are still called
“Moon seeds” in german. The recipes are handed down by the women. The Moon
cakes are now usually made around Christmas time when all the fancy baking
is done.

Poppy seeds can be purchase in bulk from a German Deli that specializes in
imported spices. They should finely grind the seeds for you. You can also
grind your own seeds in a coffee grinder. Grind the seeds well. It will
make a big difference in the texture. You should not use the poppy seeds
that come in small jars. They would be too expensive and not fresh enough.

These cakes can be wrapped in foil and stored in the freezer after they are
baked.
Hope you enjoy this cake. Regards, June Meyer.
Crumble yeast in bowl, add water and sugar stirring till mixture
liquidifies. Blend flour and butter with wire pastry blender. Mix well, mix
in eggs, salt and yeast. Mix until dough is smooth and leaves side of bowl
clean. DO NOT LET RISE. Divide into four portions and roll each out in a
rectangular shape spread with filling and roll up like Jelly Roll. Place in
greased baking pans. BAKE AT ONCE in 350 oven about 30 to 45 min. or until
brown.

Poppyseed Filling Mix filling in bowl using only 3/4 cup of boiled
milk…It should be thick. If not spreadable use the rest of milk. divide
into 4 portions, one for each dough rollup. Makes 4 cakes.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com

WALT