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This flourless cake, made of little more than ground poppy seeds, eggs, and sugar, is a delicious addition to your Purim menu.
10 eggs, separated
2 cups sugar
1 cup oil
1 pound raw poppy seeds, ground in coffee mill
juice and rind of 1 lemon
1 egg
3 tablespoons shortening
1/2 pound confectioner’s sugar
juice of 1 lemon
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.
Beat ingredients for cream until smooth and creamy.
Spread onto cake.
Photography and Styling by Tamara Friedman
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