Authentic Hungarian Poppy Seed Cake


by: Margaret Anne

I got the recipe from my grandmother who was taught to make it by her grandmother, who just so happened to be Baroness Anna Piriti-Farkas of Hungary.


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serves: 20

2 cups sugar

1 1/2 cups water

1 apple, peeled and diced

1/2 cup raisins

1 tsp cinnamon

3 strips lemon peel

3/4 lb ground poppy seeds

6 1/2 cups flour

1/2 cup sugar

1 tsp salt

2 cups cold butter or coconut oil

1 1/2 packets yeast (or 3 1/4 tsp)

1 cup warm milk

1 egg

Nutrition Facts
Authentic Hungarian Poppy Seed Cake

Servings Per Recipe: 20

Amount per Serving

Calories: 563

  • Total Fat: 30.2 g
  •     Saturated Fat: 20 g
  •     Trans Fat: 0 g
  • Cholesterol: 9.4 mg
  • Sodium: 133.7 mg
  • Total Carbs: 67.6 g
  •     Dietary Fiber: 4.9 g
  •     Sugars: 29.8 g
  • Protein: 9.2 g

how is this calculated?

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1.  Add sugar, water, apple, raisins, cinnamon, and lemon peel to a saucepan and cook until syrup.

2.  Stir in the poppy seeds, a fourth of a pound at a time. Stir until smooth and thick enough to spread. Cool.

3.  Combine dry ingredients in a bowl. Cube the butter, if using, and cut it into the dry ingredients until it resembles small peas.

4.  In small bowl, sprinkle the yeast over the warm milk and add to the dry ingredients, and knead until the dough comes together.

5.  Divide the dough in half and roll it out into a rectangle. Spread the syrup on the dough in an even layer, and roll the dough (not tightly) lengthwise. Beat the egg and brush it on the top of the cake roll. Let the egg wash dry(about 15 minutes) and repeat 3 more times. This counts as the rising time.

6.  Bake at 375° for about 45 minutes.

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