Magda's Cauldron

Next time you have too many egg whites and don’t feel like making a Pavlova, make this cake instead. It was a frequent guest on the Polish Sunday table twenty to thirty years ago: Piegusek.

Known as the ‘Freckle Cake,’ it’s famous for its ‘1-1-1-1’ ratio: one cup each of sugar, flour, egg whites, and poppy seeds. It’s often the first cake we ever learn to bake. The secret isn’t in the cups; it’s in the whisk. You need those egg whites stiff enough to keep the sponge light, while the poppy seeds will add a crunch.

It’s not flashy, it’s just elegant. Simple, speckled, and perfectly nostalgic. And it scales easily!

Have you forgotten about Piegusek?

Piegusek (freckled cake)

• Servings: 1 medium loaf pan
• Prep Time: 20 minutes
• Cook Time: 40-50 min
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An elegant, nostalgic Polish classic cake. Light and airy with a nice poppyseed crunch.

Cake

• 1 cup egg whites, room temperature
• 1 cup caster sugar
• 1 cup all-purpose flour
• 1 cup poppy seeds
• 1 tsp baking powder
• 1/2 cup melted and cooled butter (125 g)
• a few drops of almond extract
• zest from one orange

Glaze

• 100g (1 cup) icing sugar
• 1-2 Tsbp orange juice

Directions

1. Preheat the oven to 350°F (170°C). Line a small baking pan (about 9 x 5 inches/ 28 x 9 cm) with parchment paper.
2. In a medium bowl, beat the egg whites until stiff peaks form.
3. Gradually add the sugar, spoon by spoon, beating until nice and glossy.
4. Sift in the flour and baking powder. Add poppy seeds, melted butter, orange zest, and almond extract, folding gently after each until just combined. Don’t overmix.
5. Spoon the batter into the prepared pan and smooth the top.
6. Bake for 40-50 minutes or until golden and a toothpick inserted in the centre comes out clean.

Glaze

1. Whisk the icing sugar with orange juice until smooth and thick.
2. Drizzle over the cake once it cooled.

Recipe from the Cincin forum.