Polish Poppy Seed Cake

Stages of cooking

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9

1. Place poppy seeds in a small pot, cover with boiling water, and set aside for 24 hours.
   
2. Line a colander with a cheesecloth and spoon in the poppy seeds. Allow draining for several hours. Once drained, transfer to a food processor and process until fine.
   
3. Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
   
4. Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch deep pan and line it with parchment paper.
   
5. Roll out dough on a slightly floured surface and place in the prepared sheet pan.
   
6. Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, walnuts, raisins, honey, bread crumbs, and almond extract; mix well.
   
7. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over dough in the sheet pan.
   
8. Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
   
9. Mix enough boiling water with confectioners' sugar to form a smooth icing. Spread generously over cooled cake.