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
- 0.75 cups poppy seeds
- 0.75 cups water
- 0.75 cups butter
- 1.5 cups white sugar
- 0.5 cups nonfat dry milk powder
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 4 eggs whites
Instructions
-
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.
Nutrition Facts
Per serving
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