This is one of my favorite cakes to have with a strong cup of coffee or tea. The recipe was given to me by my girlfriend, Lore (the cake in the picture, she baked). It is an old world specialty and just full of flavor and poppyseeds!
1 cup ground poppyseeds (use a coffee grinder)
1 cup milk
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar (Lore uses 1 cup)
3 large eggs, separated
2 teaspoons pure vanilla extract
2 cups all purpose flour, sifted
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 Tablespoons confectioners’ sugar for dusting the top (optional)
- In a small saucepan, combine ground poppyseeds with milk and bring just to a boil, stirring once or twice.
- Remove from heat and allow to stand for 1 hour. Important step, the seeds need time to absorb the milk
- Grease and flour a bundt pan.
- Cream together butter and sugar until well blended.
- Add egg yolks, one at a time, beating after each addition.
- On a low speed, slowly beat in poppyseeds and milk, and the vanilla.
- Combine flour, salt, and baking powder, stirring into batter in several additions.
- In a separate bowl with a clean beater, beat egg whites until stiff but not dry.
- Fold whites into the batter in several additions.
- Pour batter into pan and bake at 350 degrees for 45 to 50 minutes or until a cake tester when inserted comes out clean and the cake top is lightly springy to the touch.
- Let cake cool in its pan on a wire rack for 10 minutes. Turn out onto a cooling rack and let cool completely.
- Sift on sugar when the cake is cold.