food for thought

by michelle

poppy seed and almond cake

with one comment

This deliciously moist flourless cake is equally good for dessert or afternoon tea. To make it you will need 100g butter, ¾ cup sugar, 3 large eggs, 1½ cups poppy seeds, 2½ cups almond meal, 1 teaspoon bi-carb soda, 2 cups buttermilk and 1 teaspoon almond essence. Preheat the oven to 180C (350F). Combine the butter and sugar then add the eggs one at a time. Next add the poppy seeds, almond meal and bi-carb soda, then the buttermilk and almond essence. Mix this batter thoroughly then pour into a greased and lined cake tin. Bake for 45-60 minutes or until a toothpick comes out clean. Allow to cool in the tin.


Written by michelle picker

January 27, 2011 at 4:57 pm

One Response

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  1. I miss the food already!


    January 29, 2011 at 1:19 am

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