Flourless butterless poppy seed cake
Cakes
This is a cake that comes from Alto Adige in far northern Italy—in fact, it's origins are from nearby Germany and Austria. You can usually find it plain, or simply topped with powdered sugar. I topped this cake with 2 mandarins, sliced thinly, cooked for a few minutes in about 1/2 cup of mandarin marmalade and a splash of water. <br /> <br />Diana Henry makes a version of the Austrian cake where she uses walnuts in place of the almonds, splits the batter into two tins (which you could easily do with this batter) and serves them stacked on top of each other with cream and blackberry jam in between. And there's nothing to stop you putting a layer of lemon buttercream (or any layer, above or in between) on this cake. <br /> <br />Featured In: <a href="https://food52.com/blog/21305-torta-di-semi-di-papaveri-butterless-flourless-poppy-seed-cake">No Flour, No Butter, So Much Flavor: Meet Italian Poppy Seed Cake</a>
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