POPPY-SEED CAKE

Poppy-Seed Cake image

Provided by Andrea Berger-Almásy

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 1/4 cups whole poppy seeds (6 ounces)
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
5 large eggs, separated
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 cup chopped golden raisins
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
Confectioners sugar for dusting
Equipment: an 8-inch springform pan; an electric coffee/spice grinder

Steps:

Preheat oven to 325°F with rack in middle. Butter and flour springform pan.
Grind poppy seeds in small batches in grinder until they have a fluffy, sandy texture.
Beat together butter and granulated sugar with an electric mixer until light and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in ground poppy seeds, cinnamon, nutmeg, raisins, and zest until just combined.
Using cleaned beaters, beat egg whites with salt in another bowl until they just hold stiff peaks. Stir one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into springform pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours.
Cool in pan on a rack 10 minutes. Remove side of pan and cool cake completely.
Just before serving, dust cake with confectioners sugar.