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Airy poppy seed cake with nuts and without flour

Moderate 25 November 2019
Preparation time
20 min
Cooking time
40 min

This cake fills you with warmth on cold days.

1 Prise Salt
5 Protein
1 Ei
180 g Butter
5 Egg yolk
200 g Mohn
200 g Walnuts
200 g Coconut blossom sugar
0.5 Tsp. Vanilla powder
0.5 Tsp. Cinnamon
1 point of a knife Cloves
1 Prise Ginger
  • Step 1/8

    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.

  • Step 2/8

    Beat the egg whites with a pinch of salt until stiff.

  • Step 3/8

    In a second bowl, mix the egg yolks, whole egg, softened butter and sugar.

  • Step 4/8

    Add ground nuts, poppy seeds and spices by the spoonful and mix well.

  • Step 5/8

    Finally, fold in the beaten egg whites and pour into the prepared mold.

  • Step 6/8

    Bake for about 40 minutes. If the cake browns too quickly, turn down the temperature and cover the cake with aluminum foil.

  • Step 7/8

    Let cool slightly, lift out of the mold with the baking paper and let cool.

  • Step 8/8

    Sprinkle with a cinnamon-coconut blossom sugar mixture, if desired.

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