Poppy Seed Cake

Separate the eggs for the poppy seed cake. Beat the egg whites with a pinch of salt until stiff, egg yolks with sugar and poppy seed oil until foamy.

Stir in the poppy seeds, eggnog and flour and carefully fold in the beaten egg whites. Grease and flour a cake tin.

Spread the batter in the cake pan. Bake the poppy seed cake in the oven at 170°C.

Preparation Tip:

The poppy seed cake is best sprinkled with a little powdered sugar before serving.

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