Poppy Seed Cake I

This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit.

• Calories: 206 Calories

Ingredients

• 1 ½ cups white sugar
• 2 teaspoons baking powder
• ¾ cup butter
• 2 cups sifted all-purpose flour
• 4 egg whites
• ¾ cup water
• ¾ cup poppy seeds
• ½ cup nonfat dry milk powder

Recipe Instructions

Step 1

Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.

Step 2

Cream butter and sugar together until light and fluffy.

Step 3

Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.

Step 4

Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.

Step 5

Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.