Name: Poppy Seed Cake
Ingredients: 6 Eggs; 200 g Ground poppy seeds; 1 1/2 c Sugar; 3 tb Oil; 100 g Bittersweet chocolate; 2 tb Water; 1/3 pk Margarine; (about 33 grams)

Nothing makes God more supreme and more central than when a people are utterly persuaded that nothing – not money or prestige or leisure or family or job or health or sports or toys or friends – is going to bring satisfaction to their aching hearts besides God. This conviction breeds a people who passionately long for God on Sunday morning. They are not confused about why they are here. They do not see songs and prayers and sermons as mere traditions or mere duties. They see them as means of getting to God or God getting to them for more of His fullness.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

6		Eggs
200	g	Ground poppy seeds
1 1/2	c	Sugar
3	tb	Oil
100	g	Bittersweet chocolate
2	tb	Water
1/3	pk	Margarine; (about 33 grams)

INSTRUCTIONS

TOPPPING
1. Separate whites from yolks. Beat whites until stiff. Add the sugar. In
the bowl with the yolks, add the oil, then fold in the egg whites
carefully. Fold in the poppy seeds.
2. Bake for 1 hour at 180 C (350 F) in a 9 x 11" pan.
3. Melt the topping ingredients. Put on cake as soon as it is removed from
oven.
Posted to JEWISH-FOOD digest Volume 98 #035 by "Gilda and Bob Kurtzman"
<kurtzman@sharenet.co.il> on Jan 19, 1998

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