Mohntorte (Poppy Seed Cake)
Published February 12, 1994
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Butter and flour for coating pan
1 ½ cups poppy seeds
1 ½ cups finely ground almonds
½ cup bread crumbs
⅛ teaspoon ground cinnamon
⅛ teaspoon ground clove
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 ¼ cups confectioners' sugar, plus additional for garnish
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
9 eggs, separated
½ cup plus 3 tablespoons sugar
Nutritional analysis per serving (8 to 10 servings)
43 grams carbs; 197 milligrams cholesterol; 563 calories; 13 grams monosaturated fat; 9 grams polyunsaturated fat; 15 grams saturated fat; 40 grams fat; 6 grams fiber; 198 milligrams sodium; 13 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Butter a 9-inch kugelhopf mold and coat with flour. Place the poppy seeds in a blender and blend until ground fine. Transfer to a bowl and mix in the ground almonds, bread crumbs, cinnamon, clove, baking powder and salt. Set aside.
- Step 2
In a mixing bowl with an electric mixer, cream the butter and the confectioners' sugar until light. Mix in the lemon zest and the vanilla. Beat in the egg yolks one at a time.
- Step 3
In a separate bowl, whip the egg whites until soft peaks form. Gradually add the sugar and whip until stiff but not dry. Fold the whites into the yolk mixture. Fold in the poppy seed mixture.
- Step 4
Scrape the batter into the prepared pan. Bake until a skewer inserted into the center of the cake comes out clean, about 55 minutes. Place the pan on a rack to cool. Turn the cake out onto a cake plate and sift confectioners' sugar over the top.
Private Notes