A nearly too straightforward meal is an easy and delicious way to amaze your family and guests! Shrimp that has been cooked and a basic white sauce are spread over the fillets. This baked dish has grated Parmesan cheese on top of it. Catfish, snapper, and grouper are all suitable options for this meal.
| Servings: | 20 |
| Yield: | 2 to 8 – inch round layers |
Ingredients
- ¾ cup poppy seeds
- ¾ cup water
- ¾ cup butter
- 1 ½ cups white sugar
- ½ cup nonfat dry milk powder
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 4 egg whites
Instructions
- Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.
- Cream butter and sugar together until light and fluffy.
- Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.
- Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 127 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The taste of this cake is good but the batter is so heavy that the cake turns out very dense. I’ve tried it twice now and both times cake was so heavy. Perhaps it needs to have more egg whites folded into batter. Thanks for recipe.
good use of poppy seed family enjoyed it i used lemmon pudding and it was agreat taste
I’m 47 years old and this has been my favorite choice for my birthday cake for 40 yrs. My mom made this for me for year and now I make my own because she’s not close. I don’t mind because I love it. I read a few of the reviews and those that didn’t make it with the almond custard filling is really missing the best part of the whole experience. It is a must! You can’t substitute it with vanilla. What I have done in the past(just last week because it was my birthday) I used buttermilk (in the cake)instead of the dry milk and water, I used 1 cup, I have also used 3/4 c. milk. I wouldn’t mess with the Almond Custard Filling recipe, because I have tried to increase the filling and it didn’t thicken enough. Just thinking about it makes me want for more!!
I thought this was a very easy cake to make. Moist, delicious. I have been asked repeatedly for this recipe. Thank you thank you thank you
This has got to be one of the worst cakes I have tried! I baked it for everyone at work, and they all hated it. One asked me if I put arsenic in it! Another said it tasted like paper-mache paste! The cake had absolutely NO taste and the pudding topping was way too sweet. And yes, I followed the recipe exactly….(I did have to substitute vanilla for the almond extract since I was out).