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German Poppy Seed Cake Recipe: Oma's Mohnkuchen

German Poppy Seed Cake: A moist, nutty dessert from Saxony, rich with poppy seeds and almonds. Easy to bake, perfect with whipped cream or coffee. A slice of tradition!

Servings:

Makes 10 - 12 servings

Ingredients:

• 150g (⅔ cup) butter, room temperature
• 200g (1 cup) sugar
• 8 egg yolks
• 250g (1¾ cups) poppy seeds, ground
• 220g (2 cups) ground almonds
• 8 egg whites
• 50g (⅓ cup) powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 10-inch springform pan.
2. In a large bowl, beat the butter and sugar together until creamy and the color changes to a light yellow. This will take about 5 - 7 minutes. Add the egg yolks one at a time, mixing thoroughly after each addition.
3. Gently fold the poppy seeds and ground nuts into the butter-sugar-egg mixture.
4. In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the powdered sugar and continue whisking until stiff peaks form. Carefully fold the whipped egg whites into the batter. Do this in stages to avoid deflating the mixture by first gently stirring in about ⅓ of the egg whites. Once well mixed, gently stir in the remaining egg whites.
5. Gently spoon the cake batter into the prepared springform pan. 
6. Bake for 50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If needed, bake for an additional 10-15 minutes.
7. Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan by removing the outer ring first. Then place the cake on a wire rack to cool completely. Sprinkle with powdered sugar before serving.

Notes/Hints:

• Add 1 tablespoon lemon zest into the filling.​Ground hazelnuts can be used instead of the ground almonds.
• Serve this cake with a light dusting of powdered sugar and a dollop of whipped cream

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