Ukrainian Poppy Seed Cake



For the cake:

For the glaze:


For the cake:

Cover poppy seed with 3/4 cup of hot milk and soak overnight.

Cream the butter; add half of the sugar gradually and beat until light.

Stir in the vanilla, egg yolks and poppy seed DO NOT drain seeds from the milk; beat well.

In a separated bowl, whisk the egg whites until foamy, add the rest of the sugar, little by little and whisk until stiff peaks get form.

Sift the flour with the dry ingredients 3 times.

Add the flour gradually to the butter mixture, stirring until well blended. 

Fold the egg whites into the batter. Spoon into a buttered cake pan.

Bake in a previously pre heated oven at 180°C. for about 45 minutes, or until done when tested. Remove from the pan and place on a cake rack. 

For the glaze:

In a small bowl, combine the ingredients until getting the desired consistency, pour over the cake.