Poppy Seed Cake I

Cooking Recipes Catalogue

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

INGREDIENTS (for 2 servings):


  • 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.
  • Cream butter and sugar together until light and fluffy.
  • 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.
  • Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

  • Almond Custard Filling