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Poppy Seed Torte (D, KLP)
Source: Adapted from Patricia Ferer in NYTimes Magazine, April 9 2006
Serves: 12

1-1/2 cups poppy seeds
3 tbsp. potato starch
6 eggs, at room temperature, separated
1 cup sugar
1 tsp. vanilla extract
7 tbsp. unsalted butter, melted and cooled
Powdered sugar

Preheat the oven to 300°F. Grease a 9" springform pan and line the bottom with parchment or waxed paper.

Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. (Seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Slowly add the sugar and vanilla. Slowly pour in the butter, then add the poppy seed mixture. Beat until combined. Return the mixture, which will be very thick, to the large bowl.

Using a clean bowl and a whisk, beat the egg whites until they form soft peaks. Fold them into the batter and pour it into the prepared pan.

Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out fairly dry. Cool on a wire rack least an hour before unmolding.

Dust with powdered sugar before serving.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A