A simple but delicious cake recipe:
Mix the poppy seeds with a little bit of flour. Slit the vanilla pods and scrape out the pulp. Grease a loaf pan (260 mm) thinly with butter. Cut the remaining butter into small pieces and beat with vanilla pulp, salt as ditto the sugar with the whisks of a mixer until very creamy. Separate 1/6 of the eggs, setting the egg whites aside. Beat the egg yolks into the butter mixture. Now add one egg at a time until the mixture has absorbed everyone around it. Finely grate the peel from the orange and lemon, squeeze out the juice. Sift the remaining flour with the baking powder, stir into the butter and egg mixture. Add the orange and lemon skin, the poppy seeds as ditto the almond kernels . Fill the dough into the form. Bake in a heated oven at 175 degrees on the 2nd rack from the bottom for 1 hour. Place on a cooling rack and let cool slightly. Pour 2 tbsp juice of one lemon to the egg white set aside. Mix the remaining juice of one lemon with 10 ml of orange juice and sieve (mass for one cake). Pierce the cake deeply with a long wooden stick, close to each other, and drizzle with the juice. Now sieve the fine sugar and beat with the egg white juice of a lemon mixture with the whisks of a mixer until very stiff. Remove the cake from the mold, spread the icing thickly on the surface of the cake with a palette.
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