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
- poppy seeds: 0.75 cup
- water: 0.75 cup
- butter: 0.75 cup
- ½ cups white sugar: 1 piece
- nonfat dry milk powder: 0.5 cup
- sifted all-purpose flour: 2 cups
- baking powder: 2 tsp
- egg whites: 4 piece
Metric Conversion
Stages of cooking
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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.
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Cream butter and sugar together until light and fluffy.
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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.
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Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
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Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
