Poppy Seed Cake
Submitted by cowgirl on September 16, 2002 at 3:07 am

DESCRIPTION
Poppy Seed Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Poppy Seed Ring – Tiroler

This is a great cake, it’s moist, tastes “purely poppy” and is quite easy to make. Plus it looks pretty. Perfect for an afternoon coffee in fall.

250 grams (8-1/3 oz. ) ground poppy seed
200 grams ( a bit less than 7 oz.) ground walnuts or hazelnuts
30 grams (1 oz.) flour
½ tsp. baking powder
200 grams butter
220 gr (1 generous cup) granulated sugar
7 eggs, separated
few drops almond oil
grated zest of ½ lemon
generous pinch of salt

Grease (well!) a bundt or tube pan, dust well with breadcrumbs. Set aside.
Heat oven to 170° (340°), set rack on lower third of oven.
Beat egg whites until stiff, add 4 tbsp. sugar and beat until glossy, don’t overbeat. Set aside.
Cream butter and remaining sugar, add egg yolks and flavorings, beat ( with whip attachment) until thick and pale in color. Mix poppy, nuts, flour and baking powder, add half of this and 1/3 of the egg whites to the creamed mixture, fold together well. Add remaining poppy mix, beat in. Fold in remaining egg whites thoroughly but gently. Spread batter into pan.
Bake around 50 – 60 minutes, remove pan from oven, let cool 3 minutes, remove cake from pan (you may have to shake the pan a couple times, if so be gentle) and immediately dust it with a lot of powdered sugar.
The cake wins a lot of flavor if it is allowed to rest till the next day.