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