Flourless Poppyseed Cake

Cake Ingredients
5 large eggs, separated 
125g butter 
grated rind of 1 lemon 
100g icing sugar 
2 tablespoons Dutch cocoa 
50g caster sugar 
160g Poppy Seeds Whole 
extra icing sugar to serve

Directions
1.Preheat the oven to 170ºC and butter a 24cm round cake tin. Set aside. 

2.Beat the egg whites until 'foamy', raise the speed and sprinkle in the caster sugar 

  while the eggs are beating. Continue until the egg whites are thick and glossy. 

3.In the bowl of an electric mixer, beat the egg yolks, soft butter, grated lemon 

  rind and icing sugar until thick and smooth, about 5 minutes. 

3.Fold in the cocoa and mix well.  

4.Mix the poppyseeds into the yolk mixture, then add the egg whites and combine gently.

5.Spoon the batter into the prepared tin and smooth the top. Cook for 70 minutes. 

6.Remove the cake from the oven and allow to cool in the tin.

7.When the cake is cold, remove from the tin and dust with icing sugar. For a decorative

   finish, cut strips of paper and lay these over the cake before dusting with icing sugar. 

Variation: 
My children love this cake iced with a simple chocolate glaze. To try this, mix together 1 cup of icing sugar, 

2 tablespoons cocoa and 1-2 tablespoons boiling water. Mix well until thick and syrupy (adding more water 

if necessary), then spread over the cake and allow to cool and set.