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Flourless poppy seed cake with cinnamon and lemon
A flourless cake made with ground poppy seeds, eggs, cinnamon, cloves, and lemon zest, lightened with beaten egg whites. Makes 1 cake.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 30–40 min
- Total time
- 50 min
- Temperature
- 170 °C (340 °F)
- Servings
- 1 cake
- Difficulty
- Easy
This flourless poppy seed cake is made with ground poppy seeds, eggs, and sugar for a moist cake with a pronounced poppy seed flavor. Cinnamon, a pinch of ground cloves, and lemon zest add fragrance to the batter. The poppy seeds are mixed with oil and eggs until slightly foamy, then egg whites beaten to stiff peaks with superfine sugar are gently folded in to give the cake a light texture. It is baked at 170 °C (340 °F) until golden in a cake pan or baking pan.
Ingredients
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Instructions
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In a large bowl, thoroughly mix the ground poppy seeds with the powdered sugar, cinnamon, cloves, and baking powder.
Add the oil, eggs, and lemon zest and mix until the mixture becomes slightly foamy.
Beat the egg whites, add the superfine sugar, and continue beating until stiff peaks form. Gently fold the beaten whites into the poppy seed mixture.
Grease a baking pan or cake pan and pour in the batter. Bake in a preheated oven at approximately 170 °C (340 °F) for about 30–40 minutes, until golden and a skewer inserted into the center comes out clean.
If desired, pour lemon cream over the finished cake.
Tip: After greasing the pan, dust it with ground poppy seeds instead of flour to keep the cake entirely flourless and help it release easily from the sides after baking.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 305 kcal
- Protein
- 11 g
- Carbohydrates
- 29 g
- of which sugars
- 22 g
- Fat
- 17 g
- of which saturates
- 2.6 g
- Fiber
- 5.4 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Maková torta bez múky so škoricou a citrónovou kôrou
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