Poppy Seed Cake with Almonds, Raisins, and Chocolate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
112 g Butter, room temperature.5 c sugar5 eggs, separated1 tsp cinnamon1 tsp vanilla extractgrated peel of 1 lemon (preferably organic -- or well washed).5 c almonds100 g chocolate chips (semisweet), about .5 cup200 g poppy seeds .75 c flour3 tsp baking powder.5 c raisins, not packed30 ml rum (optional)
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.
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.
Nutritional Info 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
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