Name: Poppy seed sheet cake with jam and chocolate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 sheet pan
Cuisine: Slovak
Ingredients: 3 cups Semi-coarse wheat flour; 2 cups Granulated sugar; 1 cup Ground poppy seeds; 1 cup Sparkling mineral water; 1 cup Lukewarm water; 1 cup Vegetable oil; 1 packet Baking powder (12 g); 200 g Dark baking chocolate; 50 g Butter; 4 tbsp Strawberry jam; 1 cup Lukewarm water

Instructions

Tip: tap a step to mark it as done.

Place all the batter ingredients in a bowl. Set aside the topping ingredients.
Beat with a hand mixer until the batter is smooth.
Pour the batter into a greased and floured sheet pan. Bake in an oven preheated to 200 °C (400 °F) for about 30–40 minutes, until a skewer inserted into the center comes out dry.
While the cake bakes, heat the jam with the warm water over low heat and simmer briefly. Pour the mixture over the baked cake while it is still warm, allowing it to soak in thoroughly.
Melt the butter and chocolate together in a bowl set over a pan of simmering water, stirring until smooth and glossy. Pour the glaze over the cake.

Tip: Open the mineral water just before mixing and use it chilled to retain more bubbles. Bake the batter immediately, before the bubbles dissipate.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 329 kcal
Protein: 3.4 g
Carbohydrates: 42 g
of which sugars: 24 g
Fat: 17 g
of which saturates: 4.0 g
Fiber: 2.2 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Hrnčekový makový koláč s minerálkou a jahodovou marmeládou