Makosteszta (Poppy-Seed Cake)

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Title: MAKOSTESZTA (POPPY-SEED CAKE)
Categories: Cakes, Ethnic
Yield: 12 Servings

-NANCY DOLCEMASCOLO
1 lb Ground poppy seeds,
1 c Fresh cream,
6 tb Sugar,
1 Strip of grated orange; or
Lemon peel,
3 c Flour,
2 Egg yolks
1/2 c Butter,
1 ts Baking powder,
2 c Milk

Method: Make a dough with the flour, baking powder, the yolks of eggs, the
milk, and a little sugar. Beat well and let stand for 1/2 hour. Roll out
to about 1/2 inch thick, cover with the poppy seeds, which have been well
mixed with the cream, sugar, and grated peel, and bake in a moderate oven.

I don't bake much, so I don't know if this is a good recipe or not. Notice
they say moderate oven (I think that is 325-350*) and they don't say how
long. If you want to make this, you could go by other cake recipes that
are similar to figure out the time. >>

from Recipes of All Nations, compiled by Countess Morphy (1935) Nancy in
San Diego (formerly of NY, IL and LA!) 2/11 1:00 PST

Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B;
GEnie, E.RADIS

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