Gluten-Free Poppy Cake | A moist nutty dream of a cake

It is no secret that my mum and I are suckers for poppy cakes. Doesn’t matter which kind really. When we finally got our own poppy mill nothing could stop us anymore! I don’t really remember when we stumbled over this one but we love it and wanted to share it with you.

Ingredients
200 gr dry ground poppy seeds | 1 1/2 cup
6 eggs (room temperature)
200 gr butter (room temperature) | 7/8 cup
250 ml milk | 8 f. oz.
200 gr powdered sugar | 2 cups
1 package of baking powder
a bit of almond extract
some lemon extract
150 gr ground almonds or hazelnuts or a mix of them | 1 1/4 cup

How to make it
1. Add the baking powder to the nuts and mix it a bit.
2. Get the milk almost to a boil. Pour that onto the ground poppy and let that soak in for at least 10 minutes.
3. Separate the eggs carefully and beat the whites until completely stiff.
4. Mix the butter until it gets a bit fluffier. Add the powdered sugar and continue to mix until completely incorporated.
5. Add the egg yolks one by one and mix it completely until adding the next one. Don’t toss them in all at once, else it will curdle.
6. Add a bit of lemon extract and a bit of the almond extract into the dough.
7. When the 10 minutes have passed for the poppy seeds gradually add them into the mixture. When that’s fully incorporated you can add the nuts of your choice.
8. Fold in the egg whites. I usually do that in three parts but if you do it carefully enough you can do it all in one go.
9. (Optional) Add a spoonful of whole poppy seeds for texture.
10. Bake at 180 degrees Celsius / 350 degrees Fahrenheit for about 40 to 50 minutes.

Note:
*It is normal that this cake falls in a bit, so don’t be disappointed when you see it like that once it has cooled off.
*Top this cake off with a chocolate glaze or like us, powdered sugar. Or not at all, depends on your taste!


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