Every year on Purim, I would carry this Flódni (in our family we called it Flodani) to a set list of neighbors and friends. My mother, Eva Naftali, would prepare the cake on the eve of the holiday, pack it nicely on plates and give me the list. The dough for the cake is moistened with quite a bit of alcohol, because, in Hungary, we believe the cakes should also be drunk to the point of oblivion for Purim.
Ingredients for Flódni
For the dough:
- 3½ cups + 1 tablespoon (500 grams) flour
- .4 oz (12.5 grams) fresh yeast (1¼ cubes)
- ¾ cups (150 grams) Sugar
- pinch Salt
- 8.8 oz (250 grams) butter softened, cut into cubes
- 2 egg yolks
- 2 teaspoons grated lemon peel
- 1 tablespoon (15 ml) lemon juice freshly juiced
- 1 tablespoon brandy
- ¼ cup (60 ml) white wine
For the poppy filling:
- ½ cup (120 ml) milk
- 2 cups (200 grams) ground poppy
- ½ cup (100 grams) Sugar
- 1 teaspoon vanilla extract
For the nut filling:
- ⅓ (80 ml) milk
- 10.5 oz (300 grams) walnuts
- ¼ cups (50 grams) Sugar
For the apple filling:
- 5 green apples (Granny Smith) Peeled, cored and coarsely grated
- 3 tablespoons (35 grams) Sugar
- 1 tablespoon cinnamon ground
- 2 tablespoons apricot jam of good quality, dissolved in a tablespoon of boiling water
1. Put flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment and mix for a few seconds until uniform. Add butter, egg yolks, lemon peel, lemon juice and brandy and mix to a crumbly mixture. Gradually add white wine or orange juice and mix until just combined. Continue mixing for 7-8 minutes until the dough becomes soft and flexible. Divide into 4 equal parts, wrap each part in cling film and transfer to the refrigerator for two hours.
Prepare the poppy filling:
2. Heat poppy seeds, milk and sugar and mix well until a soft puree is formed (closely reminiscent of a date spread). Bring to a boil while stirring and remove from the stove. If the filling is too dry, you can add another tablespoon of milk. Add vanilla extract and mix well. Set aside to cool.
Prepare the nut filling:
3. Grind nuts, milk and sugar in a food processor to a smooth puree. If necessary, add a little milk to get a spreadable texture.
Prepare the apple filling:
4. Drain the grated apples (the juice makes a great drink).
Assemble and bake:
5. Heat the oven to 350F (175C) degrees and grease the baking dish with butter. Roll out one part of the dough on a floured surface into a sheet the size of the bottom of the pan and ¼-inch (1/2 cm) thick. Carefully transfer to the pan and press well, trim the edges of the dough to fit the pan (keep the leftover dough aside). Spread the poppy filling on top and level with a offset spatula. Roll out another part of the dough into a thin sheet the size of the pan and ¼-inch (1/2 cm) thick, place on top of the poppy filling and press gently, trim the edges of the dough to fit the pan (keep the leftover dough aside). Spread the nut filling on the dough and level with a offset spatula. Roll out the third part of the dough into a sheet the size of the pan and place on top of the nut filling, trim the edges of the dough to fit the pan (keep the rest of the dough aside).
6. Squeeze the grated apples out by hand and place them evenly on the dough layer. Mix sugar and cinnamon and sprinkle on top of the apples in an even layer (you should not add the sugar to the apples earlier, because it will cause them to absorb moisture). Roll out the last part of the dough and place it on the layer of apples, trim the edges of the dough to fit the pan (keep the rest of the dough aside).
7. Combine the rest of the dough and roll it out again into a ¼-inch (1/2 cm) thick sheet and cut ¾-inch (2 cm) thick strips using a fluted pastry roller. Place the dough strips diagonally across the top layer of dough. Brush the surface of the cake with jam. Transfer the pan to the oven and bake for about 45 minutes until golden, remove and cool. The cake will keep for up to 4 days in a sealed box at room temperature.
- Instead of fresh yeast, you can use 8 grams (1 tablespoon) of dry yeast.
- Instead of white wine, you can use freshly squeezed orange juice.
This recipe is courtesy of the “Hashulchan” website.