Poppy-Seed Torte

Ingredients

• 1 ½ cups poppy seeds
• 1 teaspoon baking powder or 3 tablespoons potato starch
• 6 eggs, at room temperature, separated
• 1 cup sugar
• 1 teaspoon vanilla extract
• 7 tablespoons unsalted butter, melted and cooled
• Powdered sugar

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    254 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 6 grams protein; 110 milligrams cholesterol; 71 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 12

Preparation

1. Preheat the oven to 300 degrees. Grease a 9-inch springform pan and line the bottom with parchment or waxed paper.
2. Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.
3. In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Slowly add the sugar and vanilla. Slowly pour in the butter, then add the poppy-seed mixture. Beat until combined. Return the mixture, which will be very thick, to the large bowl.
4. Using a clean bowl and a whisk, beat the egg whites until they form soft peaks. Fold them into the batter and pour it into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out fairly dry. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

About 1 hour 15 minutes