Poppy-Seed Cake
Yield
1 cakePrep
20 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
poppy seed
ground |
|
| 1 | cup |
cream
fresh |
|
| 6 | tablespoons |
sugar
|
|
| 1 | each |
orange zest
strip, grated |
*
|
| 3 | cups |
all-purpose flour
|
|
| 2 | each |
egg yolks
|
*
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
poppy seed
ground |
|
| 237 | ml |
cream
fresh |
|
| 9E+1 | ml |
sugar
|
|
| 1 | each |
orange zest
strip, grated |
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
butter
|
|
| 5 | ml |
baking powder
|
|
| 473 | ml |
milk
|
|
Directions
Make a dough with the flour, baking powder, the yolks of eggs, the milk, and a little sugar.
Beat well and let stand for ½ hour. Roll out to about ½ inch thick, cover with the poppy seeds, which have been well mixed with the cream, sugar, and grated peel, and bake in a moderate oven.
