Back

Almond Sponge Cake with Poppy Seed Cream

Vegetarian

—for a standard 24 cm cake tin—

Ingredients:

For the sponge:

4 medium eggs
12 g baking powder
100 g almond flour
50 g homemade date paste/cream

For the cream:

250 ml plant-based milk (or regular milk)
40 g ground poppy seeds
10 ml poppy seed oil
40 g homemade date paste/cream
Zest of 1 organic lemon
A small pinch of ground cinnamon
6 g starch + 25 ml water or plant-based milk (to dissolve the starch)

Preparation:

Making the sponge:
Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the egg yolks with the date paste until fluffy.

Sift together the almond flour and baking powder, then gently fold them into the egg yolk mixture. Carefully fold in the egg white foam using a spatula.

Pour the batter into a cake tin lined with parchment paper, then bake in a preheated oven at 175°C (convection) for 25-30 minutes.

Making the cream:
Pour the plant-based milk or regular milk into a pot, add the date paste, poppy seed oil, lemon zest, cinnamon, and ground poppy seeds. Whisk together, then once it starts to warm, stir in the starch dissolved in water or plant milk.

Cook the mixture over medium heat, stirring continuously until it thickens (about 10-13 minutes).

Thanks to Vivi for the recipe!

Back