Bitter orange marmalade is a nice fruity contrast to the dough of this almond and poppy seed cake decorated with powdered sugar.
Sweet pastry For approx. 12 pieces
for 1 opening pan of approx. 18 cm Ø
80 g of poppy seeds
2 large eggs
1 pinch of salt
60 g of sugar
60 g of butter
30 g of powdered sugar
50 g of white flour
200 g of ground almonds
180 g of bitter orange jams
powdered sugar to decorate
1 orange, only the zest
How to proceed
ca. 30 minutes
Cooking in the oven:
ca. 25 minutes
Heat the oven to 180 ° C then line the pan with baking paper. Crush the poppy seeds in a mortar (see tip). Separate the yolks from the whites and whisk the egg whites until stiff with the salt. Add the sugar and continue beating the cream for a little longer.
Froth the butter with the icing sugar. Add one yolk after the other, then the poppy seeds, flour and almonds. Stir in the beaten egg whites. Pour the mixture into the pan and cook for approx. 25 minutes in the centre of the oven. When cooked, let the cake rest for approx. 5 minutes inside the oven turned off with the door open. Arrange the cake on a grid and divide it into two equal parts horizontally.
Set aside some orange marmalade and use the rest to fill the poppy seed cake. Brush the rest of the jam on top of the cake. Let the cake cool then sprinkle with icing sugar. Finally, decorate with the zest of orange peel. You may be interested to read liver and eggs recipe/ Belgian endive salad recipe/ Pork stew with carrots recipe.
As soon as the poppy seeds are pounded, the oil inside them is released and develops a delicate aroma. The cake, therefore, remains nice and moist. The seeds can be pounded a little at a time in a mortar. Special mortars are often used for larger quantities. As soon as the seeds appear darker and oily, they are ready to be used.
The poppy seed cake will keep for a few days.