Poppy Cake

Rating: 3.027 / 5.00 (37 Votes)

Total time: 30 min



For the poppy seed cake, beat the egg whites with a pinch of salt until stiff. Beat the yolks, powdered sugar, vanilla sugar and grated lemon zest until foamy. Add poppy seed oil and mix again briefly.

Then add a small shot of rum and grated poppy seeds to the batter. Fold in 1 shot of mineral water (as a leavening agent), the wholemeal spelt flour and finally the beaten egg whites.

Pour into a greased and floured (high) baking pan and bake in the oven on the lower setting at approx. 160 °C.

Preparation Tip:

Instead of the rum, you can also just use a little more mineral water for the poppy seed cake.

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