Russian poppy seed cake

Ingredients for 1 servings:

• 125 g poppy seeds (blue poppy seeds or ground poppy seeds)
• 160 ml milk
• 125 g butter, room temperature
• 250 g sugar
• 1 tsp vanilla extract
• 2 eggs, separated
• 200 g flour
• 2 tsp baking powder
• some powdered sugar for dusting

Instructions

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

tastes good with black tea

If using blue poppy seeds, grind them in a food processor until a slightly oily mass is formed. Bring to a boil in a saucepan with the milk, remove from the heat, and let it swell for about 1 hour. If using ground poppy seeds from a packet, mix them with the milk and set aside. Cream the butter and sugar until light and fluffy. Stir in the egg yolks, vanilla extract, and the poppy seed and milk mixture. Mix the flour and baking powder and add to the batter in portions. Beat the egg whites until stiff peaks and fold into the batter. Grease a 30 cm loaf pan and line it with baking paper. Pour the batter into the pan and bake for about 1 hour (preheated to 180 degrees Celsius). Remove the cake from the pan and let it cool on a wire rack. Dust with powdered sugar.