Serves: 12
Ingredients
1 1/2 cups poppy seeds
3 tablespoons potato starch or 1 teaspoon baking powder
6 eggs, separated, at room temperature
1 cup sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, melted and cooled
2 tablespoons sifted powdered sugar, for topping
Directions
- Preheat oven to 300 degrees Fahrenheit.
- Grease 9″ Spring form pan. Line bottom with parchment paper.
- Grind the poppy seeds in coffee grinder. Seeds will be sticky.
- Mix seeds with potato starch in large bowl.
- In another bowl, beat egg yolks until slightly thickened. Very slowly stir in the sugar and vanilla. Add butter slowly. Stir in the poppy seed mixture. Mix until well combined.
- Whisk egg whites until soft peaks form. Fold egg whites into the poppy seed batter.
- Pour into pan.
- Bake for 50-60 minutes. Toothpick inserted in center should come out dry.
- Cool on wire rack at least an hour before removing from pan.
- Dust powdered sugar over top.
