Directions:
- Grease 9 Springform pan and line bottom with parchment.
- Preheat oven to 300 F.
- Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.
- Combine with potato starch in large bowl.
- Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.
- Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.32 Kcal (1998 kJ) | ||
| Calories from fat | 293.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.59g | 50% | |
|---|---|---|---|
| Cholesterol | 199.3mg | 66% | |
| Sodium | 75.46mg | 3% | |
| Potassium | 319.01mg | 7% | |
| Total Carbs | 38g | 13% | |
| Sugars | 20.75g | 83% | |
| Dietary Fiber | 7.03g | 28% | |
| Protein | 12.59g | 25% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.7mg | 26% | |
| Calcium | 534.6mg | 53% | |
| Amount Per 100 g | |||
| Calories | 385.44 Kcal (1614 kJ) | ||
| Calories from fat | 236.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.32g | 50% | |
|---|---|---|---|
| Cholesterol | 160.94mg | 66% | |
| Sodium | 60.94mg | 3% | |
| Potassium | 257.6mg | 7% | |
| Total Carbs | 30.69g | 13% | |
| Sugars | 16.75g | 83% | |
| Dietary Fiber | 5.68g | 28% | |
| Protein | 10.16g | 25% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 3.8mg | 26% | |
| Calcium | 431.7mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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