Lime and white poppy seeds bundt cake
This recipe is alteration to classic combination of lemon and poppy seeds. The lime acidity is more delicate and white poppy seeds are crispy and taste like walnut-ish. In case there are no such ingredients possible, you can still use above mentioned lemon and blue poppy seeds 🙂 This bundt cake was very shortly eaten after baking. Let´s try your own one!
Ingredients for smaller bundt pan scuh as Emília :
- 1 lime (juice and peel)
- 2 eggs (yolks and whites separate)
- 130 g soft butter
- 60 g sour cream
- 110 g crystal sugar
- 30 g white poppy seeds (no grinding)
- 175 g all purpose flour
- 6 g / 2 tea spoons baking powder
- pinch of salt
Turn on the oven to 180°C and grease the bundt cake pan with soft butter or lard, sprinkle with flour or light bread crumbs.
Cream the butter and sugar. Separate the egg yolks and whites. Add one egg yolk at the time, beating briefly after each addition.
Wash the lime in a hot water, peel the skin and squeeze the juice. Mix together in a bowl sour cream and lime juice and peel. Add it to butter cream and mix well.
In other bowl sift the dry ingredients : flour and baking powder, add poppy seeds and stir. In small parts add it to the batter.
From separated egg whites and pinch of salt beat the egg whites until stiff peaks. Slowly add it by hand to the mixture.
Greased bund cake pan fill with batter and bake at 180°C about 44 min. When the top starts to brown, cover it with aluminum foil. Skewer test will help to assure the time when the cake is ready.
When cake is baked, let cool in a form for about 10-20 min, to cool down the sides of a form, afterwards the bundt cake can be flip into the cooling rack, to let it complete cool down.