Poppyseed cake

Poppyseed cake

Mákos torta

By
From
Cooking from memory
Serves
16
Photographer
Mark Roper

The grated apple in this recipe makes the cake very moist.

Ingredients

Quantity Ingredient
10 eggs, separated
2 cups caster sugar
2 cups vegetable oil
4 golden delicious apples, peeled and grated
250g ground poppy seeds
1 heaped teaspoon vanilla sugar
40g baking powder
80g self-raising flour
250g ground walnuts
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C.
  2. Beat the egg yolks with sugar until pale, then add all the other ingredients, except the egg whites, and beat until well combined. Beat the egg whites until stiff , then gently fold them into the cake mixture.
  3. Line a 35 cm x 25 cm baking tin with baking paper. Pour the mixture into the tin and bake for 1 hour. Cool and dust with icing sugar.
Tags:
Jewish
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