Poppyseed Torte No. 1

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup poppyseed
  • 6 yolks
  • ¾ cup sugar
  • Grated rind of lemon
  • ¼ cup ground almonds, sweet and bitter mixed
  • 2 tablespoons raisins, chopped
  • 1 tablespoon citron, cut fine
  • 1 teaspoon vanilla
  • 6 whites
  • Murberteig


Line a spring form with Murberteig, sprinkle with bread crumbs. Grind poppyseed fine in coffee mill, throw away the first bit, to lose the coffee taste. Beat the yolks with the sugar until light, add the rest of the ingredients, the stiffly beaten whites last. Fill in the form and bake in moderate oven until well set and browned at the bottom.