John Myers
Eggnog Poppy Seed Cake
The perfect eggnog poppy seed cake recipe with a picture and simple step-by-step instructions.
- 80 g Flour
- 70 g Food starch
- 1 pinch Salt
- 2 tsp Baking powder
- 3 Pc. Eggs
- 130 g Sugar
- 1 packet Vanilla sugar
- 140 ml Advocaat
- 110 ml Sunflower oil
- 85 g Whole or grated poppy seeds
- 4 tbsp Apricot jam for spreading
- Mix the flour, salt, cornstarch and baking powder. In another bowl, stir the eggs, sugar and vanilla sugar on the highest setting with the hand mixer for about 3 minutes until frothy.
- Briefly stir in egg liqueur and sunflower oil alternating with the flour mixture on a low level. Finally stir in the poppy seeds.
- Pour the dough into a greased and floured loaf pan (approx. 24 cm long) and bake in the preheated oven at 180 degrees for approx. 60 minutes on the middle rack.
- Take it out and let it cool down for about 15 minutes, then remove it from the mold. Warm the jam slightly and brush the cake with it.
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