Poppy seed torte

Poppy seed torte

Mohntorte

By
From
Hazana
Serves
6-8
Photographer
Mowie Kay

Mohntorte is usually a rich pastry with a poppy seed and raisin filling, but this version from Vienna is a very light cake. Try to find dark blue poppy seeds – they’re available in most health food stores and quality delicatessens. Mohntorte is usually served for Purim.

Ingredients

Quantity Ingredient
50g plain flour
1 teaspoon baking powder
4 tablespoons butter
100g caster sugar
4 large eggs, separated
1/4 teaspoon vanilla extract
125g poppy seeds
25g freshly shelled walnuts, finely ground in a blender or food processor
icing sugar, for dusting

Method

  1. Butter a 23cm springform cake tin and dust with flour.
  2. Sift the flour and baking powder together into a bowl. In another bowl, cream the butter with all except 2 tablespoons of the sugar until light and fluffy. Add the egg yolks, one at a time, and mix well. Stir in the vanilla extract, poppy seeds and walnuts and mix well.
  3. In another bowl, whisk the egg whites to soft peaks, then add the remaining sugar and continue whisking to stiff peaks. Gently fold into the poppy seed mixture, alternating with spoonfuls of the flour and baking powder, to make a smooth batter.
  4. Pour the batter into the prepared tin and bake in a preheated 160°C oven for 40 minutes or until a knife inserted into the centre of the cake comes out clean. Remove from the oven, unclip the tin and allow the cake to cool for 5 minutes. Turn out onto a wire rack and set aside to cool completely. Dust with icing sugar before serving.
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