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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 260.8
  • Total Fat: 17.2 g
  • Cholesterol: 92.2 mg
  • Sodium: 119.5 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.1 g

View full nutritional breakdown of Poppy Seed Cake with Almonds, Raisins, and Chocolate calories by ingredient
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Poppy Seed Cake with Almonds, Raisins, and Chocolate

Submitted by: WESTCOASTGIRL2

Introduction

A recipe inspired from Austria where delicious baking with Poppy Seeds is common. A recipe inspired from Austria where delicious baking with Poppy Seeds is common.
Number of Servings: 16

Ingredients

    112 g Butter, room temperature
    .5 c sugar
    5 eggs, separated
    1 tsp cinnamon
    1 tsp vanilla extract
    grated peel of 1 lemon (preferably organic -- or well washed)
    .5 c almonds
    100 g chocolate chips (semisweet), about .5 cup
    200 g poppy seeds
    .75 c flour
    3 tsp baking powder
    .5 c raisins, not packed
    30 ml rum (optional)

Directions

Place raisins in a small bowl and let them soak in the rum.

Beat butter in stand mixer along with sugar, vanilla and egg yolks, and lemon peel very well until fluffy (keep beating until all other steps are performed.)

Meanwhile:

Preheat oven to 350F.

Butter a springform pan well.

Grind poppy seeds using a coffee grinder, small batch at a time. Grind your almonds and your chocolate chips until small, but not tiny. You can combine poppy seeds, almonds, chocolate and cinnamon in one bowl.

in another bowl, combine flour and baking powder,

Beat eggwhites until completely stiff.

Add poppy seeds to butter/sugar mixture to combine well. Then add flour mixture to combine well. Remove bowl from Stand mixer, and fold in 1/3 of beaten egg whites, then another 1/3, and then gently the last 1/3.

Pour batter into greased spring form pan.

Bake for about 45-60 min until toothpick inserted in center comes out clean.

Let cool before removing from spring form pan. Cover as soon as it's cool so it doesn't dry out.

Best served the next day, but yummy right after it cools too.

Number of Servings: 16

Recipe submitted by SparkPeople user WESTCOASTGIRL2.






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