This cake is moist and delicious; especially so if you love the flavoring of almond extract. The cake is lovely and unusual to look at: white with black dots from the poppy seeds; filled and topped with yellow almond flavored custard. It's easy to take to a picnic, potluck or gourmet dinner. Just take the two cake layers and the bowl of custard. Assemble at your destination. Always a hit.

Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak poppy seeds in water for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift nonfat dry milk, flour and baking powder together, and set aside.

    Advertisement
  • Cream butter and sugar together until light and fluffy.

  • Add 1/4 of the flour mixture to the creamed butter mixture and beat well. Continue to add the flour mixture alternately with the poppy seeds and water, beating well after each addition.

  • Beat egg whites until stiff and gently fold into batter. Pour batter into prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, then fill and top with Almond Custard Filling before serving, if desired.

Nutrition Facts

205.8 calories; 4.1 g protein; 27.5 g carbohydrates; 18.9 mg cholesterol; 126.5 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2005
I'm 47 years old and this has been my favorite choice for my birthday cake for 40 yrs. My mom made this for me for year and now I make my own because she's not close. I don't mind because I love it. I read a few of the reviews and those that didn't make it with the almond custard filling is really missing the best part of the whole experience. It is a must! You can't substitute it with vanilla. What I have done in the past(just last week because it was my birthday) I used buttermilk (in the cake)instead of the dry milk and water I used 1 cup I have also used 3/4 c. milk. I wouldn't mess with the Almond Custard Filling recipe because I have tried to increase the filling and it didn't thicken enough. Just thinking about it makes me want for more!! Read More
(13)

Most helpful critical review

Rating: 1 stars
08/29/2002
This has got to be one of the worst cakes I have tried! I baked it for everyone at work and they all hated it. One asked me if I put arsenic in it! Another said it tasted like paper-mache paste! The cake had absolutely NO taste and the pudding topping was way too sweet. And yes I followed the recipe exactly....(I did have to substitute vanilla for the almond extract since I was out). Read More
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/25/2005
I'm 47 years old and this has been my favorite choice for my birthday cake for 40 yrs. My mom made this for me for year and now I make my own because she's not close. I don't mind because I love it. I read a few of the reviews and those that didn't make it with the almond custard filling is really missing the best part of the whole experience. It is a must! You can't substitute it with vanilla. What I have done in the past(just last week because it was my birthday) I used buttermilk (in the cake)instead of the dry milk and water I used 1 cup I have also used 3/4 c. milk. I wouldn't mess with the Almond Custard Filling recipe because I have tried to increase the filling and it didn't thicken enough. Just thinking about it makes me want for more!! Read More
(13)
Rating: 5 stars
09/24/2002
I thought this was a very easy cake to make. Moist delicious. I have been asked repeatedly for this recipe. Thank you thank you thank you Read More
(7)
Rating: 4 stars
09/19/2008
good use of poppy seed family enjoyed it i used lemmon pudding and it was agreat taste Read More
(3)
Advertisement
Rating: 1 stars
08/29/2002
This has got to be one of the worst cakes I have tried! I baked it for everyone at work and they all hated it. One asked me if I put arsenic in it! Another said it tasted like paper-mache paste! The cake had absolutely NO taste and the pudding topping was way too sweet. And yes I followed the recipe exactly....(I did have to substitute vanilla for the almond extract since I was out). Read More
(3)
Rating: 3 stars
12/31/2015
The taste of this cake is good but the batter is so heavy that the cake turns out very dense. I've tried it twice now and both times cake was so heavy. Perhaps it needs to have more egg whites folded into batter. Thanks for recipe. Read More
(1)