FLOURLESS POPPY SEED CAKE

-By March 2012 Member Spotlight Hilde Korsmo 

Meringue Ingredients:

• 3 egg whites
• 20 g pineapple powdered sugar

Creaming method:

• 70 g softened butter
• 70 g pineapple powdered sugar
• 3 yolks
• Powdered vanilla sugar to taste

Equipment:

• hand mixer
• small bowl for mixing
• spatula
• scale
• 7 “ round cake form
• canola oil spray
• almond flour for dusting
• Small container
• spoon
• 2.5” round cutter for portion control

Pre-Procedure:

1. Pre-heat oven to 350F or even up to 375F to speed up the process
2. Mix Meringue first – save pot / spatula

Cake Ingredients:

• 90 g poppy seed
• 10 g almond meal
• ½ shot of Stroh rum

Glaze Ingredients:

• Lemon Mayer – powdered sugar water glaze, as needed

Procedure:

1. Pre-heat oven
2. Dust your cake form
3. Cream butter, sugar, and yolks until pale yellow look
4. Add poppy seed and almond flowers – mix briefly just to incorporate the four
5. Add rum – mix briefly
6. Fold in Meringue in two to three steps
7. Pour in cake mold, spin mold to achieve even filling
8. Bake for about 20 minutes or until set and sides start to release from pan
9. Cool in pan just slightly (goal to serve warm cake)
10. Cut portion with circle cutter in pan
11. Glaze
12. Use small off-set spatula to remove poppy seed cake for service