Dusted Poppy Seed Flourless Cake
1 1/2 cups poppy seeds
3 tablespoons potato starch or 1 teaspoon baking powder
6 eggs, separated, at room temperature
1 cup sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, melted and cooled
2 tablespoons sifted powdered sugar, for topping
Preheat oven to 300 degrees Fahrenheit.
Grease 9" Spring form pan. Line bottom with parchment paper.
Grind the poppy seeds in coffee grinder. Seeds will be sticky.
Mix seeds with potato starch in large bowl.
In another bowl, beat egg yolks until slightly thickened. Very slowly stir in the sugar and vanilla. Add butter slowly. Stir in the poppy seed mixture. Mix until well combined.
Whisk egg whites until soft peaks form. Fold egg whites into the poppy seed batter.
Pour into pan.
Bake for 50-60 minutes. Toothpick inserted in center should come out dry.
Cool on wire rack at least an hour before removing from pan.
Dust powdered sugar over top.