Flourless Poppy Seed Cake
|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.