This flourless cake, made of little more than ground poppy seeds, eggs, and sugar, is a delicious addition to your Purim menu.
Poppy Seed (Mohn) Cake (Gluten free)
- Cook & Prep: 1 h 10 m
- Serving: 12
For the Batter
Beat egg whites until stiff, gradually adding sugar and beating until peaks form.
Reduce speed and add yolks and remaining ingredients.
Pour into 10- by 16-inch baking pan and bake at 350 degrees Fahrenheit for one hour.
For the Lemon Cream
Beat ingredients for cream until smooth and creamy.
Spread onto cake.
Whip cream can be used instead of lemon cream.
Photography and Styling by Tamara Friedman