Austrian poppy seed cake

Ingredients for 1 servings:

• 6 eggs, separated
• 140 g sugar
• 250 g butter, soft
• 60 g powdered sugar
• 250 g ground walnuts or hazelnuts
• 250 g poppy seeds, ground
• 3 tbsp orange liqueur, alternatively orange juice
• 3 tbsp apricot jam
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar and continuing to beat until stiff peaks form and glossy. Beat the butter and powdered sugar until fluffy. Stir in the egg yolks one at a time. Then add the nuts, poppy seeds, and orange liqueur and fold in. Finally, gently and loosely fold in the beaten egg whites. Pour the batter into a greased 26cm springform pan dusted with breadcrumbs and bake in a preheated oven at 175°C (top/bottom heat) for 55 to 60 minutes. Spread the jam over the still-warm cake. Allow to cool slightly, remove from the pan, and sprinkle with powdered sugar.