Poppy Seed Cake
2 Tbsp Poppy Seeds 1/2 Cup Milk 1 Cup All-Purpose Flour 3 oz (85g) Unsalted Butter (6 Tbsp) 1/2 Cup Sugar 2 Eggs (Egg whites) 1 Tsp Baking Powder 1/2 Tsp Vanilla Extract Preparations: 1- Soak the poppy seeds in milk for 30 minutes. 2- Separate the egg whites. 3- Juice few oranges if fresh orange is used for orange juice. 4- Leave the butter in room temperature 10 minutes before to soften starting the recipe. Directions: 1- Whisk butter (3 oz) with sugar and vanilla extract in a large bowl. 2- In a separate bowl, combine flour with baking powder and gradually whisk into the butter mixture. 3- Whisk in the poppy seeds and milk. 4- Beat the egg whites until creamy and fold in the mixture. 5- Grease a bakeware with butter and transfer the batter into the bakeware. 6- Preheat oven to 375º F (190º C), bake the poppy seed cake for 30 minutes. 7- Top with a glaze of your choice.
Poppy Seed Cake CALORIES & NUTRITION VALUES
Poppy seed cake contains 12 percent calcium, 9 percent vitamin A, 7 percent vitamin C and 5 percent iron. One serving (3.5 oz / 100g) of this poppy seed cake has 314 calories (148 calories from fat), 16.4g total fat (9.6g saturated fat), 40mg cholesterol, 126mg sodium, 171mg potassium, 40.1g total carbohydrates (0.8g dietary fiber, 30.3g sugar), and 3.9g protein.
nutritional factsServing Size 100g
Amount Per Serving