INGREDIENTS
1 cup plain flour
¾ cup white sugar
¾ cup poppy seeds
7-10 egg whites
175g unsalted butter (melted)
1 tsp baking powder
2 tsp olive oil or olive oil spray
EQUIPMENT
two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins
METHOD
In large mixing bowl beat egg whites till stiff. Pour into sugar and beat some more.
In another bowl mix flour, baking powder and poppy seeds. Combine with egg whites.
Add melted butter and stir.
Spray or spread olive oil in baking tins, pour into poppy seed mixture.
Bake in preheated oven to 150°C (302°F) for about 35-45 minutes.
Make about 14 portions of cake.
- If you make this cake you have enough left over egg yolks to make: “Spinach & Feta Tart” and “Spinach & Roquefort Quiche”, “Szarlotka – Polish Apple Pie” or “Grandma Nina Pischinger (Polish wafer dessert)”.
Greetings from Inverness. :)
A stunning looking cake. I adore poppy-seeds and have now decided I don’t eat nearly enough of them! Will definitely try this one out.
That cake is looking pretty good. Poppy seeds are and ingredient that I have not used all that much though I would like to try using them more.
I have a ton of poppy seeds and about that many egg whites in the freezer! Thanks for posting this recipe. :) Looks great.
No nieźle :)
Wreszcie coś polskiego i na co dzień
Smacznego :)