Poppy Seed Flourless Cake – a delicious recipe with poppy seeds, potato starch, eggs, sugar, vanilla, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Grease 9"" Springform pan and line bottom with parchment.", "Preheat oven to 300 F.", "Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.", "Combine with potato starch in large bowl.", "Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.", "Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving."]
627
kcal
Calories
35
g
Fat
65
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups poppy seeds, 3 tablespoons potato starch or 1 teaspoon baking powder, 6 eggs, separated, at room temperature, 1 cup sugar, and more.
Yes, Poppy Seed Flourless Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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