Try this poppy seed cake recipe, or contribute your own.
Suggest a better description3 large eggs, at room temperature, separated (try 3 small or 2 big, it was a bit eggy)
Pinch of salt
7 tablespoons (100 g) unsalted butter, softened
1/3 cup (80 g) sugar
Grated lemon zest of 1/2 organic lemon (optional, but recommended)
100 g ground poppy seeds (about 1 cup), see notes for grinding
50 g finely ground hazelnuts/hazelnut meal (about 1/2 cup loosely packed; you can substitute ground walnuts/almonds)
3 tablespoons (45 ml) milk
Powdered sugar for dusting, optional
Instructions
Preheat the oven to 350 °F (180 °C) top and bottom heat. Butter a 7 or 8-inch (19-20 cm) cake pan/springform pan or line the bottom with parchment paper and grease the sides.
Separate eggs and beat the egg whites with a pinch of salt using a mixer until they form firm peaks.
In another large bowl, beat the butter, sugar, egg yolks, and lemon zest with the mixer (no need to clean the beaters) until creamy and a little lighter in color, about 5 minutes.
Add ground poppy seeds, ground hazelnuts, and milk. Mix until combined.
Fold the egg whites into the poppy seed mixture in two batches using a spatula.
Spread the batter evenly in the pan. Bake until the top of the cake is puffed and lightly browned, about 30-35 minutes. Insert a skewer into the center of the cake to test the cake for doneness. If it comes out clean, the cake is cooked. If there is still batter clinging to it you need to cook it a little longer.
Remove cake from oven and let it cool completely in the pan before serving. The cake will collapse while cooling – do not worry, that’s totally normal. Dust with confectioner’s sugar if desired. I like the uneven tops of the cake but if you don’t, you can turn it upside down. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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