By Neta Shpilman
March 26, 2016
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Author Notes: This recipe is adapted from an Israely baking cookbook by Hanna Shaulov. Its a combination between poppy seed and chocolate and a heaven for poppy seed lovers. I make it every year between Purim and passover, when fresh poppyseeds are at their best. Neta Shpilman

Serves: 8

  • 5 eggs
  • 1.5 cups sugar
  • 2 tablespoons breadcrumbs
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 250 grams ground poppy seeds
  • 150 grams finely chopped bittersweet chocolate
  • 100 grams raisins (optional)
  • 20 grams confectioner sugar (for decorating)
  1. preheat oven to 180 (c) ~ 375 (f)
  2. In a mixer bowl wheep eggs and sugar on high speed for 9 minutes.
  3. stop the mixer and genlty add all the other ingrediants.
  4. bake in a well greased springform pan for30- 35 minuest or until just set. do not overbake!
  5. chill to room temperature and decorate with confectioner sugar
  6. for a kosher to passover version just replace the breadcrumbs with matzo meal

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