Poppy Cake

Cream butter with powdered sugar, salt, vanilla sugar and grated lemon zest. Gradually fold in the yolks, stirring until the mixture no longer increases in volume. Beat egg whites with granulated sugar until stiff peaks form and gently stir into butter mixture. Mix poppy seeds with grated nuts and breadcrumbs, carefully stir into the mixture. Butter a slightly larger loaf pan, sprinkle with flour and fill the mixture three quarters of the way up. Spread a little on the edges. Bake in the preheated oven at 160 °C for 45-60 minutes (depending on the size and shape). Let cool, sprinkle with sugar and cut open.

Preparation Tip:

This poppy seed mixture can also be baked into a poppy seed cake.

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