Poppy seeds… I am not sure that they have much of a flavor but I still wanted to make poppy seed cake or cupcakes, so for my mom’s birthday cake I decided to make poppy seed cake. I first checked out a recipe that I almost tried but decided against it because you needed to add 8 egg yolks and I said “No way!” So I went back to the cook book my aunt made a few years ago with family recipes and I found a very good one… and gave it my own twist it calls for 4 yolks so its a little better.
1/2 lb butter or margaine
1 1/2 cups of sugar
4 egg whites
1 tsp. almond essence (I used vanilla essence because I did not have almond)
2 1/2 cups of flour (I used whole wheat)
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup of milk
2 tbs white vinegar
1/2 cup of poppy seeds
1/2 cup of sugar
1 tbs cinnamon
1/4 cup of caramelized crushed almonds- They do not have to be caramelized… my grandma just keeps a stock.
Preheat the oven to 350ºF and grease a bundt pan.
In a small bowl mix the milk, vinegar and poppy seeds. Set aside.
In a medium bowl, sift the flour together with baking soda, baking powder, and salt. Set aside.
In a large bowl, mix the butter using a mixer and slowly add the sugar first, then the yolks one by one. Lower the speed of the mixer and add the flour and milk mixtures starting and ending with the flour mixture.
Mix the egg whites until fluffy and add the vanilla/almond essence and add to the mix.
Add half the cake mix and then add half of the filling to the pan. Then add the rest of the cake mix and the rest of the filling on top.
Bake for approximately 1 hr.