This cake fills you with warmth on cold days.
Preheat the oven to 180°C top and bottom heat (165°C convection oven). Place the rack in the center and line a sheet cake pan with baking paper.
Beat the egg whites with a pinch of salt until stiff.
In a second bowl, mix the egg yolks, whole egg, softened butter and sugar.
Add ground nuts, poppy seeds and spices by the spoonful and mix well.
Finally, fold in the beaten egg whites and pour into the prepared mold.
Bake for about 40 minutes. If the cake browns too quickly, turn down the temperature and cover the cake with aluminum foil.
Let cool slightly, lift out of the mold with the baking paper and let cool.
Sprinkle with a cinnamon-coconut blossom sugar mixture, if desired.
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