food for thought

by michelle

flourless poppy seed cake

with one comment

A shared love of poppy seeds and a shared birthday made this the perfect celebration cake.


Beat 100g (3½ oz) of butter and ⅔ of a cup of sugar. Add 4 egg yolks, one at a time. Add ½ cup of light sour cream. Beat 4 egg whites until stiff. Fold a little into the butter mixture. Partly fold in the rest of the egg whites and then 240g of partly crushed poppy seeds and the grated rind of 1 lemon. Spread into a greased small cake tin and bake for 45 minutes or until set. Cool in the tin before turning out.


Written by michelle picker

January 25, 2015 at 5:53 am

One Response

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  1. What an easy recipe, looks delicious 🙂

    Emma S.

    January 25, 2015 at 11:41 pm

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