Ingredients:
· About 250ml butter or margarine, at room temperature
· 625ml all-purpose flour
· 125ml poppy seed
· 250ml buttermilk
· 10ml almond extract
· 4 large eggs, separated
· 500ml sugar
· 5ml baking powder
· 5ml baking soda
· 2,5ml salt
· 15ml ground cinnamon
Preparation
1. Butter and flour-dust a 10-inch decorative tube pan.
2. In a small bowl, mix poppy seed, buttermilk, and almond extract.
3. In a deep bowl, beat egg whites with a mixer on high until foamy. Continue beating and gradually add 62,5 ml sugar. Beat until whites hold stiff, shiny peaks.
4. In another bowl, using unwashed beaters, beat 250ml butter and 375ml sugar on high speed until light and fluffy. Add egg yolks and beat until well blended. Stir in poppy seed mixture.
5. Mix 625ml flour, baking powder, baking soda, and salt.
6. Add dry ingredients to batter; beat slowly to blend. Mix at medium speed.
7. Fold in beaten whites until blended.
8. Mix 62,5 ml sugar and cinnamon. Pour half the batter into pan. Sprinkle with half the cinnamon mixture. Add remaining batter and sprinkle with remaining cinnamon mixture. Holding a knife vertically, draw blade through batter around tube.
9. Bake in 180°C oven just until cake springs back when lightly pressed in center, 60 -75 minutes.
10. Cool in pan 15 minutes. Invert cake onto a plate. Serve warm or cool. Or decorate as desired.
(Photo & recipe credit: Kitchen Parade)
