When I was first served this cake at a Jause by the charming Gerda Hofer, I was surprised by its almost black color. Dense with poppy seeds, without flour or starch of any kind, it’s a moist treat for poppy seed lovers.
10tablespoons (1¼sticks) unsalted butter, at cool room temperature
Position a rack in the center of the oven and heat to 350°F. Lightly butter an 11½ X 8-inch baking dish.
Beat the butter in a medium bowl with a handheld electric mixer at high speed until smooth, about 1 minute. One at a time, beat in the egg yolks and continue beating until the mixture is light and fluffy, about 2 minutes. Beat in the sugar.
Using clean beaters, beat the egg whites in another medium bowl on high speed until they form soft peaks. Stir about one fourth of the beaten whites into the butter mixture, then fold in the remainder, stopping before all of the whites are completely incorporated. Fold in the poppy seeds, then the cream. Spread the batter evenly in the pan.
Bake until the top of the cake is lightly browned and the center springs back when pressed gently in the center, about 45 minutes. Transfer to a wire rack and cool completely. Just before serving, sift with confectioners’ sugar. Serve with a dollop of whipped cream.