Pour boiling water over the poppy seed and drain well over a fine sieve.
Cover poppy seed with 3/4 cup of hot milk and soak overnight. Cream the butter; add the sugar gradually and beat until light. Stir in the vanilla and poppy seed DO NOT drain seeds from the milk; beat well. Sift the flour with the dry ingredients 3 times. Add the flour gradually to the first mixture, stirring until well blended. Beat the egg whites until stiff and fold into the batter. Spoon into a buttered cake pan. Bake in a moderate over 350°F. for about 30 minutes, or until done when tested. Remove from the pan and place on a cake rack. Ice with a favorite chocolate icing.
Author's Comments
A popular modern version of an old-time poppy seed torte. Soak the poppy seeds overnight. This is a fine-textured and light cake.
Instructions
Pour boiling water over the poppy seed and drain well over a fine sieve.
Cover poppy seed with 3/4 cup of hot milk and soak overnight. Cream the butter; add the sugar gradually and beat until light. Stir in the vanilla and poppy seed DO NOT drain seeds from the milk; beat well. Sift the flour with the dry ingredients 3 times. Add the flour gradually to the first mixture, stirring until well blended. Beat the egg whites until stiff and fold into the batter. Spoon into a buttered cake pan. Bake in a moderate over 350°F. for about 30 minutes, or until done when tested. Remove from the pan and place on a cake rack. Ice with a favorite chocolate icing.
Author's Comments
A popular modern version of an old-time poppy seed torte. Soak the poppy seeds overnight. This is a fine-textured and light cake.
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