Austrian Poppy Seed Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s), separated
- 140 g suar
- 250 g butter, soft
- 60 g powdered suar
- 250 g walnuts or hazelnuts, round
- 250 g poppy seeds, round
- 3 tablespoon orange liqueur, alternatively orange juice
- 3 tablespoon apricot jam
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Separate the eggs.
- Beat the egg whites with a pinch of salt until stiff, pour in the sugar and keep beating until the snow is firm and shiny.
- Beat the butter with the powdered sugar until frothy. Stir in the egg yolks one at a time.
- Then add the nuts, poppy seeds and orange liqueur and fold in. Finally fold in the egg whites carefully and loosely.
- Pour the dough into a greased springform pan sprinkled with breadcrumbs and bake in the preheated oven at 175 degrees top / bottom heat for 55 to 60 minutes.
- Spread the jam on the cake while it is still warm. Let cool slightly, remove from the mold and sprinkle with powdered sugar.
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