Preparation
- Preheat the oven to 175 °C (conventional). Line the base of a 24 cm springform tin with baking paper. Pour the hot milk over the poppy seeds and leave to swell briefly.
- Whisk the egg whites with the pinch of salt until stiff and chill.
- Cream the butter, sugar and vanilla sugar until fluffy. Gradually mix in the egg yolks, poppy seeds, almonds, flour, baking powder and rum and stir to a batter.
- Carefully fold in the egg whites so that they are still slightly visible. Pour the mixture into the tin and smooth the top.
- Bake for about 60 minutes until the cake is golden brown and nothing sticks to a wooden skewer. Then leave to cool completely.
- Stir the icing sugar with the water and rum until smooth, adding the liquid sparingly, and spread the icing over the cooled cake with a knife.
Drink with it
Sweet wine · excellent match
Riesling Auslese, with lively acidity
The acidity keeps the sweetness in balance, and apricot and honey tones accompany the nutty poppy seed and almond flavour and the rum.
Which wine goes with dessert? Comparing sweetness deliberatelyFortified wine · good match
Tawny port, chilled
The nutty and roasted aromas of the aged port reinforce the poppy seed and almond notes.
Port wine: understanding Ruby, Tawny, and VintageSherry-cask whisky · good match
Sherry-cask single malt, neat
Dried fruit and nut from the sherry cask pick up the almond and rum.
What Does the Cask Do to Whisky?