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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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One of my favorite poppy seeds cake from the Palto Alto cookbook. A poundcake texture even delcious with berries and cream Ingredients:
1 cup poppy seeds |
1 cup milk |
cake |
1 cup butter, room temp |
1 2/3 cup sugar |
3 egg yolks |
2 cups flour |
2 1/2 tsp baking powder |
1/2 tsp salt |
3 egg whites |
2 tsp vanilla |
powdered sugar |
optional: custard or cream filling, strawberris and cream, chocolate sauce |
Directions:
1. Combine seeds in a saucepan with milk, bring to a boil, remove from heat and let sit one hour
2. Cream butter and sugar
3. Beat in yolks one at a time
4. Beat in the popyseed mixture
5. Sift dry ingredients
6. Add to creamed mixture blending with spatula
7. Beat whites stiff not dry
8. Fold into mixture
9. Place batter into a buttered and floured 10 inch tube pan
10. Bake in a 350F oven about 50 mins or cake tests done
11. Cool on rack 10 minutes before carefully removing to cool completely
12. Then invert ontp plate
13. Dust with pwder sugar
14. or if desired spilt cake and fill with a custard cream and drizzle with a chocolate sauce
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