Poppyseed Torte No. 1

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup poppyseed
  • 6 yolks
  • ¾ cup sugar


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.