Poppy seed cake

Name: Poppy seed cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp some + 180 g butter; 5 Eggs (Gr. M); 200 g ground hazelnuts; 70 g Cane sugar; 1 (250 g) Bag of poppy seed filling ready to bake; 5 TABLESPOONS freshly squeezed orange juice; 3-4 Tbsp Apricot or quince jelly

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp some + 180 g butter
5 Eggs (Gr. M)
200 g ground hazelnuts
70 g Cane sugar
1 (250 g) Bag of poppy seed filling ready to bake
5 TABLESPOONS freshly squeezed orange juice
3-4 Tbsp Apricot or quince jelly

Directions

1
Grease a springform pan (approx. 26 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Melt 180 g butter. Leave to cool a little. Separate the eggs. Mix egg yolks, nuts, cane sugar, "poppy seed bake", orange juice and melted butter with the whisks of the mixer. Beat egg whites until stiff and fold in.
3
Smooth the dough in the form. Bake in the oven for 45-60 minutes.
4
Let the cake cool in the mould for about 10 minutes, then turn it over and spread the still warm cake with jelly. Let it cool down.