Poppy seed cake

Poppy seed cake

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

An unusual but delicious Continental-style cake; it contains no flour and is bound by the poppy seeds and eggs alone. Serve as a dessert or as a tea-time treat, with whipped cream.

Ingredients

Quantity Ingredient
1 1/2 cups poppy seeds
6 eggs, separated
220g caster sugar
1/2 cup chopped mixed candied peel
1 teaspoon ground allspice
sifted icing sugar, to dust
whipped cream, to serve (optional)

Method

  1. Preheat the oven to 180°C. Grease a 23 cm springform tin and dust wth flour.
  2. Grind the poppy seeds in a blender. Beat the egg yolks until thick, then gradually add the sugar and continue beating until very thick and pale. Stir in the peel, allspice and poppy seeds.
  3. Beat the egg whites until stiff and fold into the yolk mixture. Pour into the prepared tin and bake for about 50 minutes.
  4. Allow the cake to cool in the tin, then remove the sides. Dust the cake with icing sugar. Serve with whipped cream if liked.

Note

  • Allspice is ground pimento (the berry of a tree native to the West Indies). It is not to be confused with mixed spice, which is a combination of cinnamon, nutmeg, allspice, coriander, mace and cloves.
Tags:
baking
bakery
margaret
fulton
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