If you are thinking about poppy seeds...
Recipe adapted from Gray Apron
time: 15 min preparation + 30 min baking + 15 cooling
3 1/2 oz (100 g) ground poppy seeds
2 oz (57 g) amaretti cookies or any other light/simple cookies
1 stick (120 g) butter, room temperature plus more to butter the form
2/3 cup (135 g) sugar
2 teaspoons vanilla extract
4 eggs, room temperature
powder sugar for sifting on top
Preheat the oven to 350F/180C. Butter a 10inch/26 cm round spring baking form and put it in the fridge.
In a food processor with steal blades, blend poppy seeds and cookies till fine. Melt chocolate over hot (not boiling) water.
Using a standing mixer with a paddle attachment, beat butter with sugar until light and fluffy on medium speed, about 2 minutes. Add vanilla. Add eggs, one at the time. Mix in poppy mixture and chocolate. Stir till combined.
Transfer the batter in the form. Place it in the hot oven for 30 minutes, till there is some browning on top and the toothpick from the middle comes out clean (not dry). Take it out, let it cool in the form for 15 minutes. Sift powder sugar on top.
NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES
- moist, sweet, delicate...in the poppy seed version as well;
- Chocolate amaretti cake (by Giada de Laurentiis) is one of my all time favorites; works every time;
- I just replaced almonds with poppy seeds and dark chocolate with white chocolate;
- poppy seeds came out smooth, not grainy, which was my concern;
- the cake bakes rather fast, 30 minutes is the maximum; so, depending on your oven, check on the cake the last 10 minutes of baking;
- I would not recommend using a larger baking form, smaller - OK;
- next time, I'll line at least the bottom of my baking form with parchment paper;
- the cake firms up as it cools...it just somehow never fast enough...
- it's a one-day treat for the three of us.