This soft and nutty poppy seed cake is layered with sweet peach jam and finished with rich dark chocolate. Perfect for a cozy afternoon treat!
Ingredients:
5 large eggs
1 cup ground walnuts
2/3 cup (10 tbsp) unsalted butter, softened
2/3 cup powdered sugar
2/3 cup poppy seeds
1/3 cup peach jam
3 oz dark chocolate
Zest of 1/2 lemon
Instructions:
Preheat the oven to 390°F. Grease a cake pan and set aside.
In a bowl, beat the butter with 1/3 of the powdered sugar until creamy. Add the egg yolks and mix well. Stir in the ground walnuts, poppy seeds, and lemon zest.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the meringue into the walnut-poppy mixture until light and fluffy.
Pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Slice the cake into 3–4 layers. Spread peach jam between each layer. Melt the dark chocolate and drizzle it over the top.
