Simple poppy seed cake recipe

Recipe for a poppy seed cake on a creamed almond batter.

4.63 z 16 ocen

Prep Time 30

Cook Time 50

Total Time 1 20

Course Cakes

Servings 24

Calories 277 kcal

Cream the butter with powdered sugar - and about half a teaspoon of almond extract - until fluffy and white.
150 g butter, 200 g powdered sugar, almond extract
Meanwhile, sift the flour together with the baking powder through a sieve.
270 g wheat flour, 1 teaspoon baking powder
Add one egg at a time to the butter mixture, and after each egg, immediately add a tablespoon of flour - mix briefly.
4 eggs
Add the rest of the flour and mix briefly - only until combined - it's best to stop mixing when you can still see remnants of flour.
Only mix it in with a spoon and transfer the batter to a baking pan approximately 20/30 cm in size, lined with baking paper.

Transfer the poppy seed mass to a bowl, add 2 eggs, and mix vigorously.
1 can poppy seed mass , 2 eggs
Spread the poppy seed mass over the batter, smooth the surface.
Bake at 180 degrees Celsius (top/bottom heat mode) for about 50 minutes - until a dry stick comes out clean.
After baking, let it cool.

To prepare the icing, pour powdered sugar into a bowl, add milk one tablespoon at a time - until it reaches a slightly pourable consistency.
150 g powdered sugar, 2-3 tablespoons milk
Drizzle the cake with icing, and finally sprinkle with candied orange peel.

Servings: 100gCalories: 277kcalCarbohydrates: 36gProtein: 6gFat: 12g

Keyword poppy seed cake on almond batter, simple poppy seed cake

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