About a month ago, I missed the recipe for Poppy Seed Torte. I have to admit I was blocked by the requirement to buy 2 cups of poppy seeds. Seriously, 2 cups. But then one day, about two weeks ago,while busily hustling around a part of town I usually do not visit, I spied a spice store. I immediately thought about those poppy seeds. I compromised with myself and bought one cup, planning to half the recipe. (And by the way, this spice store sold white and blue poppy seeds which apparently the only difference is a bleaching or whitening of the seeds. They naturally are all blue.)
And I must say the only reason I kept thinking about poppy seeds was due to the rave reviews I had read on the Tuesdays with Dorie blogroll; everyone seemed to like this one. I was intrigued despite my usual indifference for most cakes.
The recipe originally calls for apricots to be poached. Since apricots have since fallen out of season, I chose pears as a substitute. No problem there except maybe a little less appealing to the eye. The poppy seeds were ground up and mixed with cake crumbs and then this combination was mixed with alternating cake batter and meringue. No problems there either (just a lot of dishes).
I can't say that I liked this one, despite my heightened anticipation of it. It wasn't too sweet, which I liked, but the flavor seemed off or lacking. Maybe it was the pear substitution or maybe my poppy seeds had turned without me realizing it. The texture was terrific, so maybe it needs a second trial but then again, I would have to find more poppy seeds.
This blog participates in Tuesday with Dorie. This week was a rewind week; check it out.