Poppyseed Cake

Poppyseed Cake

200g ground poppyseeds

130g whole poppyseeds

400ml milk

150g sugar

4 eggs

150g Creme fraiche

200g almond flour

a pinch of salt

1 tsp baking powder

100g butter

about 150g cream to serve it with

1. Heat the milk and sugar and a pinch of salt. Add poppyseeds (save about 1 tsp for the decoration) and ground poppyseeds. Bring to a boil, stir well and let it cook for about 3 minutes. Take of the heat and let it cool down a bit. Whisk the eggs until fluffy. 2. Add Creme Fraiche and almond flour, then the poppyseed milk, baking powder and soft butter. Mix until well combined. Pour in a buttered cake pan (20cm) and bake at 175‘C for about 30-40 minutes. When you shake the cake a bit, it should still be a little bit wobbly in the center. Like this, it won‘t be dry but nice and moist. Take it out of the oven, cover with a plate and let it cool down completely. Turn your cake upside down on a serving plate and remove the pan. 3. to serve the cake, whip your cold cream with an electric mixer until stiff. Cover your cake with the whipped cream and sprinkle with some poppyseeds. (If you won‘t finish the cake in a day: don‘t cover the whole cake with cream but serve each piece with a scoop of it on top)