The poppy-seed cake, which is also known as poppy-seed loaf, is a traditional Christmas Eve cake. It consists of yeasty or shortbread cake rolled in a poppy-seed mass. For me, preparing a traditional rolled poppy-seed cake was always inimitable artistry, which was honed to perfection by my aunt. The cooked and strained poppy seeds were milled and mixed with nuts, honey and raisins. My cousin, who every year used to prepare poppy-seed mass, always tried to trick my aunt by milling the poppy seeds twice rather than thrice. I don't remember if she was taken in, but I still remember the jokes at the table.

According to folklore, poppy seeds eaten on Christmas Eve were intended to ensure family happiness. In the Christian tradition the poppy seed is the symbol of good crops, fertility and gentle sleep.

In my household I haven't attempted to make rolled poppyseed cake. Because of the lack of time before Christmas I usually buy ready-made poppy-seed mass. It isn't perfect but it is quite good. I used it to prepare a simpler version of poppy-seed cake, which I would like to recommend.

Ingredients:
1 tin of poppyseed mass
4 eggs
1 vanilla pudding
1 tablespoon of flour
125g of butter
200g of brown sugar
150g of white chocolate
a fistful of chopped hazelnuts
a fistful of raisins

Heat the oven up to 180C (with convection).
Separate the egg whites from the yolks. Whisk the egg whites.
Smooth a cake tin with fat and sprinkle it with breadcrumbs. Cream the butter, sugar and yolks to make a bright and fluffy mass. Add the pudding, flour and poppy-seed mass. Mix them thoroughly. Add the chopped hazelnuts and raisins. Add the whisked egg whites and mix gently. Put the dough into the cake tin and bake for 60 minutes. Melt the chocolate in a bain-marie and decorate the cooled-down cake with it.

Enjoy your meal!