Edith's poppyseed cake

Edith's poppyseed cake

By
From
Cooking from the Heart
Serves
10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
5 eggs, separated
1 cup sugar
1 cup vegetable oil
3 tablespoons self-raising flour
1 tablespoon baking powder
125g ground poppyseeds
2 large apples, peeled and grated
1 teaspoon vanilla sugar

Method

  1. Preheat the oven to 180°C. Grease a deep-sided 20 x 20 cm baking dish.
  2. Using an electric mixer, beat all the ingredients except the egg whites until well combined.
  3. In a separate bowl, beat the egg whites until stiff peaks form, then fold the egg whites into the batter.
  4. Pour the batter into the baking dish and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Tags:
Jewish
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