Poppy Seed Cake I
Description
This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit.
Ingredients
•
3/4 cup poppy seeds
•
3/4 cup water
•
3/4 cup butter
•
1 1/2 cups white sugar
•
1/2 cup nonfat dry milk powder
•
2 cups sifted all-purpose flour
•
2 teaspoons baking powder
•
4 egg whites
Directions
1
Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
2
Cream butter and sugar together until light and fluffy.
3
Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
4
Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
5
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.