michelle picker cooks

This deliciously moist flourless cake is equally good for dessert or afternoon tea.

To make it you will need 100g butter, ¾ cup sugar, 3 large eggs, 1½ cups poppy seeds, 2½ cups almond meal, 1 teaspoon bi-carb soda, 2 cups buttermilk and 1 teaspoon almond essence. Preheat the oven to 180C (350F). Combine the butter and sugar then add the eggs one at a time. Next add the poppy seeds, almond meal and bi-carb soda, then the buttermilk and almond essence. Mix this batter thoroughly then pour into a greased and lined cake tin. Bake for 45-60 minutes or until a toothpick comes out clean. Allow to cool in the tin.