Flourless Poppyseed Cake.
A classic flourless concoction from the Austrian sweet kitchen, this is a perfect mid-winter cake, light, decadent and moreish, packed with flavour, elegance and tradition.
Mohntorte.
Striking in its black appearance and unusual in its grainy creamy texture, it is the epitome Germanic bakery with its deliciously juicy layer of jam in the middle.
High in protein (eggs) and rich in beneficial fats (walnuts) and magnesium, calcium and fibre (poppyseeds) this is a treat permissible even in worthy January. It is delicious with tea in the afternoon, and the lack of carbohydrates even make it a potential option for dessert. It might just be at its best for breakfast with a milky coffee, especially on those cold grey winter mornings, improved even further by the warming appearance of its dusty white top recalling snowy rooftops and all the accompanying deliciously cosy comforts.
The cake should be eaten a day after it has been made and sandwiched with jam to give the flavours time to develop and settle. You can use any jam you fancy of course, but the acidity of the redcurrents cut through particularly nicely. Walnuts can be substituted for almonds or used half/half. Play with the sugar, but always try to look for unrefined sugar, which makes an enormous difference in flavour (and GI) – even with icing sugar. Billington’s makes very good unrefined icing sugar.
Make sure the butter is at room temperature, especially if you are using icing sugar in the creaming process and that the cake is completely cooled before it’s cut, to save it from accidents of breakages.
In Austria and the surrounding countries this type of cake is usually served with Schlagsagne, the local variation on Chantilly cream, typically flavoured with vanilla – vanilla icing sugar or vanilla pod.
This particular recipe for the Austrian Mohntorte is from an Italian lady living in Germany.
The cake keeps for several days and can be left out at room temperature light covered in plastic.
Ingredients
Butter, 175g at room temperature, plus more for the cake tin
Icing sugar, 50g, plus more for dusting
Eggs, 5, separated
Dark rum, 2 tablespoons
Lemon, 1, grated peel
Ground walnuts, 180g (or almonds, or half/half)
Poppyseeds, 210g
Salt, a pinch
Light brown sugar, 125g
Redcurrent jelly or jam
Chantilly cream, for serving
Instructions
1. Preheat the oven to 180 degrees and line a 23cm round cake tin with parchment paper and butter the sides.
2. Place the butter and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and beat together for 30 seconds; add the egg yolks, one at a time, and continue beating until the mixture is very light and fluffy.
3. Scrape down the sides, and then beat in the rum and grated lemon peel.
4. Continue to beat until the mixture is thick and glossy.
5. Then beat in the walnuts and poppyseed, just until combined.
6. Place the egg whites in a separate, very clean bowl and add the salt.
7. Using a hand-held mixer, whip the egg whites at high speed until they start to form large bubbles. Gradually add the light brown sugar very slowly, a spoonful at a time, whipping all the while. Continue to whip after all the sugar has been added until the mixture is quite stiff and glossy.
8. Scrape a third of the egg whites into the batter and fold in lightly. Scrape in another third and then the last third, mixing gently but thoroughly, until there are no white streaks.
9. Pour the batter into the cake tine and flatten the top.
10. Place the pan in the oven and bake for 50 to 55 minutes, rotating the cake tin half way through.
11. Remove the pan from the oven and cool on a rack for 5 minutes before removing the springform ring and turning the cake upside down on the rack. Remove the pan bottom and peel off the paper and let the cake cool completely upside down.
12. Place the jelly in a small saucepan over medium heat and heat until runny. Remove from the heat and let cool briefly.
13. In the mean-time slice the cake in half horizontally. Spread the jelly over the top of the bottom half layer and sandwich with the top layer.
14. Complete by sifting icing sugar over the top.
15. Set the cake aside at room temperature for 1 day before serving with whipped cream sweetened with vanilla sugar.
