Herbies Spices Recipes
Flourless Poppyseed Cake
Description
From Bake Your Cake and Eat It Too by Tamara Milstein.
Ingredients
At a glance
Baking & Sweet Things
4 large eggs, separated
125g butter
grated rind of 1 lemon
100g icing sugar
2 tablespoons Dutch cocoa
50g caster sugar
160g Herbie’s Spices Poppy Seeds Blue Whole
extra icing sugar to serve
Methods/steps
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Preheat oven to 170ºC and grease a 24cm round cake tin. Set aside.
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In the bowl of an electric mixer, beat the egg yolks, soft butter, lemon rind and icing sugar until thick and smooth, about 5 minutes.
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Fold in the cocoa and mix well.
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Meanwhile, beat egg whites until ‘foamy’, increase speed and sprinkle in the caster sugar while the eggs are beating. Continue until the whites are thick and glossy.
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Mix the poppyseeds into the yolk mixture, then add the egg whites and combine gently.
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Spoon the batter into the prepared tin and smooth the top.
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Bake at 170ºC for 70 minutes.
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Remove the cake from the oven and allow to cool in the tin.
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When the cake is cold, remove from the tin and dust with icing sugar.
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