Poppy Seed Cake

Poppy Seed Cake

Preparation

  1. Preheat the oven to 170 °C.Separate the eggs, then beat the egg whites until stiff peaks form.
  2. Add the erythritol to the egg yolks and mix with an electric hand mixer until pale and fluffy. Then pour in the olive oil and add the ground poppy seeds, salt, spice mix, orange zest, and apricots. Mix the batter until completely smooth.
  3. Mix one-third of the beaten egg whites into the poppy seed mixture with quick, firm strokes to loosen it up.Then add the remaining whites and gently fold them in using an upward motion to avoid breaking the foam.
  4. Line an 18 cm springform cake tin with parchment paper and lightly grease it with oil. Pour in the batter, smooth the top, and bake for about 35 minutes or until a toothpick comes out clean.
  5. Remove from the oven and let it cool completely before taking it out of the tin.
  6. Mix the Vegajó products well with a mixer and sweeten to taste.