• Cooking Time: 30
  • Servings: 12
  • Preparation Time: 10


  • 6 eggs, separated
  • 180 g butter, vell softened
  • 180 caster sugar
  • 180 g almonds, ground
  • 180 g poppy seeds, ground
  • Dark and white chocolate, melted separately (with a bit of oil)


  • Preheat your oven to 180*C.
  • Prepare baking tin.
  • Beat egg whites until stiff, adding half of the sugar. Set aside.
  • In another bowl, mix butter, sugar and egg yolks until soft and creamy.
  • Add almonds and poppy seeds.
  • Gently fold in the egg whites.
  • Pour into baking dish, bake 30 minutes.
  • After taking the cake out, let it cool slightly in the tin first, then put it on a serving dish.
  • Melt dark chocolate (add 1-2 tbs oil), pour over the cake, then do the same with white chocolate. Enjoy!


This cake is beautifully moist, easy to prepare and gluten free. I found this recipe in an Austrian magazine (1993), during my 'temporary' staying in Austria.

Categories: Cake 
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