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Flourless Poppy Seed Cake

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  Unsalted butter 10 Tablespoon (1 1/4 Sticks, At Cool Room Temperature)
  Eggs 5 Large, separated (At Room Temperature)
  Granulated sugar 1 Cup (16 tbs)
  Poppy seeds 9 Ounce, ground (Use 1 3/4 Cups)
  Heavy cream 1⁄2 Cup (8 tbs)
  Confectioners sugar 1 Tablespoon (For Garnish)
  Sweetened whipped cream 2 Tablespoon

1 Place a rack in the centre of the oven and heat to 350 degrees farenheit.
2 Lightly butter an 11 X 8-inch baking dish.

3 In a medium size bowl,beat the butter with a handheld electric mixer at high speed until smooth,for about 1 minute.
4 One at a time, beat in the egg yolks and continue beating until the mixture is light and fluffy,for about 2 minutes. Beat in the sugar.
5 In another medium bowl, using clean beaters, beat the egg whites on high speed until they form soft peaks.
6 Stir about one fourth of the beaten whites into the butter mixture, then fold in the remainder, stopping before all of the whites are completely incorporated.
7 Fold in the poppy seeds, then the cream. Spread the batter evenly in the pan.
8 Bake until the top of the cake is lightly browned and the center springs back when pressed gently in the center,for about 45 minutes.
9 Transfer to a wire rack and cool completely.

10 Just before serving, sift with confectioners' sugar. Serve with a dollop of whipped cream.

Recipe Summary

Difficulty Level: 
Holiday, Party
Poppy Seed
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4090 Calories from Fat 2609

% Daily Value*

Total Fat 301 g463.3%

Saturated Fat 126.6 g633%

Trans Fat 0 g

Cholesterol 1561 mg520.3%

Sodium 495 mg20.6%

Total Carbohydrates 299 g99.7%

Dietary Fiber 49.8 g199%

Sugars 230.2 g

Protein 82 g164.3%

Vitamin A 137.6% Vitamin C 5.9%

Calcium 395.5% Iron 164.2%

*Based on a 2000 Calorie diet

Flourless Poppy Seed Cake Recipe