At a glance
This stunning autumn cake brings together poppy seed filling, juicy plums, and a splash of Don Papa rum in layers of buttery dough topped with a fluffy meringue and crunchy almonds. The poppy seed filling simmers on the stove first, then you'll layer everything into a tin and finish with a meringue topping halfway through baking—so there's a nice rhythm to the whole process even though it takes just over an hour total.
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Poppy seed filling
In a saucepan, bring the milk to a boil, then stir in the ground poppy seeds mixed with sugar, the Don Papa rum and the jam. Simmer everything together briefly, stirring so it doesn't catch on the bottom. Let it cool.
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Dough
Mix all the dough ingredients together until you get a crumbly consistency. Press two-thirds of it into a round baking tin, covering the base and sides.
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Add the poppy seed filling
Spread the poppy seed filling over the dough and arrange the pitted, halved plums on top. Sprinkle with the remaining dough.
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How it went
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Tips from the Yumsto kitchen
Why it works
Poppy seed simmered in milk swells and softens, the redcurrant jelly adds acidity, and the plums bring juice that balances the dense filling. A crumble of butter and egg yolks makes a tender base and top. The meringue goes on only after 20 minutes: by then the cake has set, and the meringue bakes along with it without burning.
Tips
Buy freshly ground poppy seed. Old poppy seed turns rancid and bitter, and the whole cake tastes off. Let the filling cool before layering; warm, it melts the butter in the crumble. Whip the egg whites in a clean, grease-free bowl and add the sugar gradually until stiff and glossy. If the almonds on top darken too fast, cover the cake with foil.
Substitutions
Another dark rum or a few drops of rum flavoring can replace the Don Papa. You can also leave it out, as there is only 5 ml. Another tart jam works instead of redcurrant jelly. Czech plum butter (povidla) makes the filling sweeter and less fresh. Thaw frozen plums first and drain them well, or the cake goes soggy.
If it doesn't turn out
Meringue weeping droplets: the sugar did not dissolve or it overbaked. Soggy base: the plums released too much juice; use firmer late-season plums. Stiff filling: the poppy seed simmered too long; a short simmer is enough.
Storage
Let the cake cool and cover it loosely; under plastic wrap the meringue goes soft. The milk filling and meringue belong in the fridge: move it there as soon as it has cooled and finish within 3 days.
Common questions
Can children eat it if it contains rum?
There is only 5 ml, briefly simmered and baked, but traces of alcohol can remain. For children, leave it out.
Why does the poppy seed taste bitter?
It was probably old and had gone rancid. Ground poppy seed ages fast; buy it freshly ground and keep it cool.
What size pan should I use?
A round 9- to 10-inch (24 to 26 cm) cake pan works, with room for crumble up the sides and a layer of filling with plums.
Can I use frozen plums?
Yes. Thaw and drain them well so the cake does not go soggy.
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