Instructions

1. Preheat the oven to 350°F. Grease a 10-inch springform pan.
2. In a large bowl, beat the butter and sugar together until creamy and the color changes to a light yellow. This will take about 5 to 7 minutes.
3. Add the egg yolks one at a time, mixing thoroughly after each addition. Add in the almond extract.
4. Gently fold the poppy seeds and almond flour into the butter mixture.
5. In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the powdered sugar and continue whisking until stiff peaks form. Carefully fold in about ⅓ of the meringue into the batter and mix well. Gently fold in the remaining meringue.
6. Gently spoon the cake batter into the prepared pan.
7. Bake for 50 minutes, or until a wooden pick inserted in the center comes out clean.
8. Cool the cake in the pan on a wire rack for 10 minutes. Remove the outer ring and place the cake on the rack to cool completely.
9. Dust with powdered sugar, and serve with whipped cream if desired.