Simple Poppy Seed Cake without Flour | Gluten-Free
- Austria, Cakes & Cupcakes & Muffins, Desserts & Sweets, Germany
A delicious and simple Poppy Seed Cake prepared without flour, perfect for those who want to enjoy gluten-free treats. This deliciously moist cake is elevated to a unique flavor experience through the combination of coarsely ground poppy seeds, ground almonds, a hint of lemon zest, and Bourbon-Vanilla. Easy to bake, quick to prepare, and even better the next day as the flavors intensify. A heavenly delicious cake – suitable for any occasion.
Ingredients you will need for this recipe:
- 3 eggs | separated into 3 yolks and 2 whites
- a pinch of salt
- 100 g soft butter
- 80 g sugar
- 1 packet Bourbon-Vanilla sugar
- zest of half an organic lemon
- 100 g coarsely ground poppy seeds
- 50 g ground almonds
- 50 ml milk
- optional: powdered sugar for decoration
How to make Poppy Seed Cake without Flour:
(1) For the Poppy Seed Cake
Preheat the oven to 180°C (356°F) with both top and bottom heat or 160°C (320°F) for convection. Lightly grease a 20 cm springform pan with butter and line the bottom with parchment paper.
(2) For the Cake Batter
Whip 3 egg whites with a pinch of salt until stiff peaks form; set aside.
In a mixing bowl, cream together 100 g of soft butter, 80 g of sugar, 1 packet of Bourbon-Vanilla sugar (7 g), lemon zest, and 3 egg yolks until the mixture is airy and light in color.
Add 100 g of coarsely ground poppy seeds, 50 g of ground almonds, and 50 ml of milk, stirring until well combined.
Gently fold in the whipped egg whites until an airy batter forms.
(3) Baking the Poppy Seed Cake
Pour the batter into the prepared springform pan, smooth the top, and bake at 180°C (356°F) with both top and bottom heat or 160°C (320°F) for convection for 30-35 minutes. After 30 minutes, insert a wooden stick into the center – if it comes out clean, the cake is done.
(4) Allow the Cake to Cool and Serve
Let the cake cool in the pan for about 10 minutes before removing. Then, cool completely on a wire rack.
Optionally, decorate the cooled cake with powdered sugar before serving.
Some Recipe Tips:
Storage: Store the cake in an airtight container to keep it fresh. It often tastes even better the next day as the flavors meld. When stored at room temperature in an airtight container, the cake can last up to 4 days.
Freezing: Poppy Seed Cake generally freezes well. To extend its shelf life, tightly wrap it in plastic wrap or aluminum foil and place it in an airtight container. It can last in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight.
Simple Poppy Seed Cake without Flour | Gluten-Free
Course: Desserts & Sweets, CakesCuisine: Germany, AustriaDifficulty: Easy10
minutes30 - 35
minutes40 - 45
minutesA delicious and simple Poppy Seed Cake prepared without flour, perfect for those who want to enjoy gluten-free treats. This deliciously moist cake is elevated to a unique flavor experience through the combination of coarsely ground poppy seeds, ground almonds, a hint of lemon zest, and Bourbon-Vanilla. Easy to bake, quick to prepare, and even better the next day as the flavors intensify. A heavenly delicious cake - suitable for any occasion.
Ingredients
3 eggs | separated into 3 yolks and 2 whites
a pinch of salt
100 g soft butter
80 g sugar
1 packet Bourbon-Vanilla sugar
zest of half an organic lemon
100 g coarsely ground poppy seeds
50 g ground almonds
50 ml milk
optional: powdered sugar for decoration
Directions
For the Poppy Seed Cake
Preheat the oven to 180°C (356°F) with both top and bottom heat or 160°C (320°F) for convection. Lightly grease a 20 cm springform pan with butter and line the bottom with parchment paper.
For the Cake Batter
Whip 3 egg whites with a pinch of salt until stiff peaks form; set aside.
In a mixing bowl, cream together 100 g of soft butter, 80 g of sugar, 1 packet of Bourbon-Vanilla sugar (7 g), lemon zest, and 3 egg yolks until the mixture is airy and light in color.
Add 100 g of coarsely ground poppy seeds, 50 g of ground almonds, and 50 ml of milk, stirring until well combined.
Gently fold in the whipped egg whites until an airy batter forms.
Baking the Poppy Seed Cake
Pour the batter into the prepared springform pan, smooth the top, and bake at 180°C (356°F) with both top and bottom heat or 160°C (320°F) for convection for 30-35 minutes. After 30 minutes, insert a wooden stick into the center - if it comes out clean, the cake is done.
Allow the Cake to Cool and Serve
Let the cake cool in the pan for about 10 minutes before removing. Then, cool completely on a wire rack.
Optionally, decorate the cooled cake with powdered sugar before serving.
Notes
- Storage: Store the cake in an airtight container to keep it fresh. It often tastes even better the next day as the flavors meld. When stored at room temperature in an airtight container, the cake can last up to 4 days.
- Freezing: Poppy Seed Cake generally freezes well. To extend its shelf life, tightly wrap it in plastic wrap or aluminum foil and place it in an airtight container. It can last in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight.
