Fluffy poppy seeds cake Recipe

Separate the egg yolks from the whites. With a hand mixer beat the egg yolks and sugar for 3-4 minutes until the mixture is light and even.

Add butter, mix for a few minutes until smooth.

Add ground poppy seeds, chocolate, rum and vanilla extract and mix briefly.

Beat the egg whites until firm. Gradually, spoon by spoon, add to the poppy seeds mixture, carefully combine until uniform.

Pour the mixture into the cake tin lined with baking paper and bake at 180˚C for 25-30 minutes or until baked (the trick with a toothpick).

Leave the cake in the mold to cool. Make the chocolate frosting as usual (I melt butter and chocolate on low heat, stirring constantly, until the frosting is smooth and of medium density) and pour it over the cake.