Fluden has always been a special-occasion cake, but those have ranged from Rosh Hashanah and Purim to wedding receptions. Though the origin of the name is the Latin fladon, meaning "flat", many versions are tall and layered, while others are roulades.
Here is Eva Naftali's incredible version: three delicious fillings nestled between four layers of wine-soaked pastry
The recipe calls for ground poppy seeds, which are hard to find. Either grind whole poppy seeds or use canned poppy seed filling mixed with a tablespoon of lemon juice.
Ingredients
For the dough
● 500g all-purpose flour
● 1 tbsp instant yeast
● 150g sugar
● Dash of salt
● 250g chilled unsalted butter, diced
● 2 egg yolks
● 2 tsp freshly grated lemon zest
● 1 tbsp fresh lemon juice
● 1 tbsp brandy
● 60 ml dry white wine or fresh apple juice
For the poppy seed filling
● 200g ground poppy seeds
● 120ml milk
● 100g sugar
● 1 tsp pure vanilla extract
For the walnut filling
● 300g shelled walnuts
● 80g milk
● 50g sugar
For the apple filling
● 5 tart baking apples, such as Granny Smith, peeled and cored
● 3 tbsp sugar
● 1 tbsp ground cinnamon
For the glaze
● 2 tbsp smooth apricot jam, diluted in 1 tbsp hot water
Method
● For the dough: combine flour, yeast, sugar and salt in a bowl of a stand mixer fitted with the dough hook.
● Add butter, egg yolks, lemon zest, lemon juice and brandy and mix on medium speed until combined and crumbly and resembles wet sand. l Gradually pour in the wine and continue mixing until the dough comes together. Divide into 4 equal parts, cling film each one and refrigerate for 2 hours.
l For the poppy seed filling: combine the poppy seeds, milk, sugar and vanilla in a saucepan and bring to a boil, stirring constantly. Remove from the heat. The mixture should be smooth, thick and spreadable. If too dry, stir in a tablespoon or two more of milk. Cool.
l For the walnut filling: purée the walnuts, milk and sugar in a food processor to a smooth, spreadable paste. Add a tablespoon or two of milk if too dry.
l Prepare the apple filling by coarsely grating the apples and squeeze out the juice.
l Preheat the oven to 180°C. Grease a deep 10-inch (25 cm) square baking tin.
l Punch down the dough and knead briefly on a well-floured surface. Roll out 1 piece of the dough to a square the size of the tin. Line the tin with it. Keep any dough scraps. Spread with poppy seed filling and smooth evenly with a spatula.
● Roll out the second piece of dough and place it on top of the poppy seed filling. Spread on the walnut filling and smooth with a spatula. Roll out the third piece of dough and place it on top of the walnut filling.
● Distribute the grated apples evenly. Combine the sugar and cinnamon and sprinkle over the apples.
● Roll out the last piece of dough and place it on top of the apples.
l Roll out the dough scraps to a thin sheet. Cut ribbons using a pizza cutter or sharp knife and arrange in a criss-cross pattern on top of the cake. Brush with jam glaze.
l Bake the cake for 45 minutes, or until deep golden. Cool completely before cutting.
● The cake will keep for up to 4 days in a tightly covered container at room temperature.
