This is one of my favourite recipes: it’s quick to mix, uses no expensive or exclusive ingredients, needs hardly any gadgets, and the cake is sturdy enough to bring along anywhere. The original version (chefkoch) uses Mohnfix, a ready-made poppy-seed filling available in German supermarkets. However, I prefer the poppy seeds to stay a bit crunchy for more texture, so I use whole seeds instead. The trade-off is that you need to prepare them in advance.
Ingredients
Preparing the Seeds
- 200 g of poppy seeds (whole grain)
- 50 – 100 ml milk
The dough:
- 5 eggs
- 150g margarine
- 150g sugar
- 8g baking powder
- 200g almond flour (grounded almonds)
- pinch ofsalt
The Frosting:
- 125g powdered sugar
- 1 tablespoon water
- 2 tablespoon rum
Gadgets:
- 2 big bowl
- preheat oven at 175°C (without air circulation)
- buttered springform pan (26 cm)
- electric whisker
- a brush (optional)
Instruction
0. Start soaking the poppy seeds in the milk overnight (4-8h). They should be entirely submerged by the milk
- Separate egg white from the egg yolk. Whisk the 5 egg whites until creamy.
- In another bowl, mix together the 5 egg yolks, 150g margarine, 150g sugar, 8g baking powder, 200g almond flour and a pinch of salt. I found it easiest to use your hands for this.
- Gently fold the whipped egg whites into the dough until homogeneous.
- Bake in preheated oven at 175° C for around 60 minutes.
- For the frosting, mix 125g powdered sugar with 1 tablespoon water and 2 tablespoon rum until smooth and no sugar bits remain. Brush over the warm cake after baking.
*Further Remarks
- You can vary the amount of sugar between 100 and 175g as you like.
- The original recipe calls for 250 g of Mohnfix, but note that many Mohnfix brands contain only about 30% poppy seeds.
