Voilà. The easiest dessert ever. Only I forgot to sprinkle powdered sugar on top and it looks a bit bleak. But the taste makes up for this minor error. Its original name is bögrés-mákos, but I couldn’t translate that into English even if something important depended on it…let’s just satisfy ourselves with knowing that it means something like “mug-measured poppy seed stuff”. There. I told you it’s simply impossible to translate it in an acceptable way.
I’ve always loved this dessert. So simple and so yummy. I like it with apricot jam personally. But again I like to eat everything with apricot jam. Weird.
2 mugs all-purpose sugar
24 g baking powder
2 mugs ground poppy seeds (or ground walnuts)
1 teaspoon cinnamon
2 mugs sugar (I do a part brown sugar but it makes the cake more moist)
2 tablespoons vanillin sugar
200 g salted butter (at room temperature. I sometimes swap this for sunflower oil)
2 mugs milk (I use 0,1%)
1 mug = approx. 250-300 ml. No matter the exact size as long as it’s around these coordinates, as you will measure all other ingredients with the same mug.
Mix the flour, baking powder, poppy seeds and cinnamon. In a separate bowl mix sugar(s), eggs and milk. Slowly add the wet ingredients to the dry ones and mix until no lumps of the flour mixture remain. Bake in a preheated oven at 180 °C for 25 minuts or unil a toothpick inserted in the middle comes out clean. Cut into bars when still warm. Sprinkle with powdered sugar when cooled. (Optional)