Flódni – Hungarian cake


Flódni is my first cooking attempt of Hungarian food. The four different filling layers looked like a challenge, a nice cooking project (taking a look at the long ingredients list you will see what I mean!). Most of the ingredients are very familiar to my cooking and eating habits except poppy seeds that I have never used in that proportion in any dish before. It’s not the usual really sweet cake, it reminded me of a delicate, sophisticated energy bar with all the walnuts, honey, dry fruit included. I really liked it more when was completely cooled down. 


the recipe


For the dough

  • 300gr. flour
  • 125gr. butter
  • 1tbsp. powdered sugar
  • 1 pinch salt
  • 100ml. white wine
  • 2 egg yolks
  • 5gr. dry yeast

Poppy seeds filling

  • 175gr. ground poppy seeds
  • 90gr. sugar
  • 1tbsp. honey
  • 1tbsp. raisins
  • 1tbsp. bread crumbs
  • 90ml. water
  • zest of an orange
  • vanilla extract

Walnut filling

  • 150gr. ground walnuts
  • 80gr. sugar
  • 2tbsp. breadcrumbs
  • 1tbsp. honey
  • 1tbsp. raisins or other dried fruit
  • 125ml. water
  • peel of an orange
  • vanilla extract

Apple filling

  • 375gr. apples peeled, grated
  • 2tbsp. raisins or other dried fruit
  • 1tbsp. ground walnuts
  • 1tbsp. breadcrumbs
  • 1/2tsp. cinnamon

Prune filling

  • 1 jar of plum jam thick

Here you can find the original recipe



  • Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
    Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

poppy seeds filling

  • Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
  • In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

walnut filling

  • Follow the same procedure above.

apple filling

  • Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

  • Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C, until they brown.
  • After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.
  • Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.
  • Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.
  • Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C for 50 minutes.




  • Use a baking pan with removable sides, it will help you a lot for serving!




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