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Title: Poppy Seed Cake Categories: None Yield: 1 Servings 6 Eggs 200 g Ground poppy seeds 1 1/2 c Sugar 3 tb Oil ----------------------------------TOPPPING---------------------------------- 100 g Bittersweet chocolate 2 tb Water 1/3 pk Margarine; (about 33 grams) 1. Separate whites from yolks. Beat whites until stiff. Add the sugar. In the bowl with the yolks, add the oil, then fold in the egg whites carefully. Fold in the poppy seeds. 2. Bake for 1 hour at 180 C (350 F) in a 9 x 11" pan. 3. Melt the topping ingredients. Put on cake as soon as it is removed from oven. Posted to JEWISH-FOOD digest Volume 98 #035 by "Gilda and Bob Kurtzman" |