Gluten free poppy seed cake

    2 days 1 hour 10 min

    This is a German style poppy seed cake with a lot of poppy seeds. It is moist and delicious and also gluten free!

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    Serves: 10 

    • 150g butter
    • 80g icing sugar
    • 8 eggs, separated
    • 200g caster sugar
    • 250g ground poppy seeds
    • 220g ground hazelnuts
    • 60g raisins

    Prep:25min  ›  Cook:45min  ›  Extra time:2days resting  ›  Ready in:2days1hr10min 

    1. Preheat oven to 180 C / Gas 4 and grease a 25cm springform cake tin.
    2. In a bowl beat butter, icing sugar and egg yolks until foamy. In a separate bowl beat egg whites until soft peaks form. Gradually add caster sugar and whisk till until very stiff and glossy.
    3. Fold poppy seeds, hazelnuts and egg yolk mixture into the egg whites and finally fold in raisins.
    4. Scrape dough into the prepared baking tin and bake for about 40 minutes in the preheated oven. Turn off oven and keep cake inside for another 20 minutes.
    5. Before serving let cake rest for 2 days.


    You can grind the poppy seeds and/or hazelnuts yourself in a food processor. Simply add and pulse till fine like flour.

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