Poppy Seed Cake I Tasty Recipes

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Poppy Seed Cake I

"This cake is moist and delicious; particularly so in case you love the flavoring of almond extract. The cake is cute and unusual to take a look at: white with black dots from the poppy seeds; filled and crowned with yellow almond flavored custard. It's clean to take to a picnic, potluck or gourmand dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a success."

Ingredients :

3/four cup poppy seeds
three/four cup water
three/4 cup butter
1 1/2 cups white sugar
1/2 cup nonfat dry milk powder
2 cups sifted all-purpose flour
2 teaspoons baking powder
4 egg whites

Instructions :

Prep :	Cook : 20M	Ready in :

Soak poppy seeds in water for two hours. Preheat oven to 350 ranges F (175 degrees C). Grease and flour 8 inch spherical cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
Cream butter and sugar together until mild and fluffy.
Add 1/four of the flour mixture to the creamed butter aggregate and beat properly. Continue to feature the flour combination alternately with the poppy seeds and water, beating nicely after every addition.
Beat egg whites until stiff and lightly fold into batter. Pour batter into organized pans.
Bake at 350 degrees F (175 tiers C) for 30 minutes. Cool, then fill and pinnacle with Almond Custard Filling earlier than serving, if desired.

Notes :

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