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Moist poppy seed cake

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Ingredients for 12 servings:

  • 250 g butter, soft
  • 10 egg yolks
  • 10 egg whites
  • 250 g sugar, fine (baking sugar)
  • 150 g poppy seeds, ground
  • 200 g almond(s), freshly ground
  • 1 lemon(s), grated peel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter until fluffy, gradually add the sugar, then beat in the egg yolks one at a time, followed by the poppy seeds, almonds, and lemon zest. Finally, whisk in the stiffly beaten egg whites; do not over-beat or over-mix. Pour into a greased 26 cm springform pan lined with baking paper and bake at 160-175 degrees Celsius for about one hour. If no children are present, you can also add 1 tablespoon of white rum to the egg whites while beating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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