I still can’t understand the phenomena of this cake. For me it’s a life-saver cake that uses leftover egg whites that always have too many. I needed to make this cake, as otherwise Tomek would ask me to move out, because we had like a ton of egg whites in the freezer. Other than that the cake is easy and simple. I would say an everyday cake. You just need a cup to measure ingredients, not even a standard size cup, just a cup.
But I brought it to work and everybody loved it. I even got “It’s one of the best cakes I’ve ever eaten in my life”. A few people mentioned they liked it for a poppyseed crunch in it. So if this cake looks tempting to you just try it, you won’t regret.
- 1 cup plain flour
- 1 cup poppy seeds
- 1 cup egg whites (around 7-10 depending on eggs size)
- 1 cup sugar
- 1/2 cup melted butter, cooled
- 1 tsp baking powder
- mix of walnuts, peanuts, almonds, candied orange zest (it’s really up to you how much you want to add)
- orange zest from 1 orange
In a big bowl start whisk egg whites until they are almost stiff. Gradually add the sugar. Continue beating.
Add flour, poppy seeds, baking powder, walnuts, almonds, candied zest and melted butter and mix until combined.
Line in a baking pan with baking paper.
Pour the mixture into the pan, it should fill it up to 2/3 of the pan.
Bake at 220ºC/200ºC fan for about 40 minutes or until a wooden stick comes out clean.
When the cake gets golden cover it with a kitchen foil.