250g poppy seeds, ground
6 egg whites
6 egg yorks
200 g butter
180 g sugar
Some white bread crumbs / gluten free flour
Preheat the oven up to 180°C (air circulation: 160° C). Grease a springform baking pan (24 – 26 cm diameter) and add white bread crumbs of gluten free flour. Stir the room temperate butter with the sugar. Add one egg York at a time and mix everything properly. Afterwards add the poppy seeds and mix everything well. Beat the egg white until it is stiff and gently fold it in the dough. Fill the dough in the prepared baking pan. Back it in the preheated oven for approximately 30 minutes.
An easy, quickly made and very juicy cake, perfect when time is short but you do not want to do without something sweet.
Hint: gluten free