A gluten-free cake with origins in Hungary, makos dios is made with ground poppy seeds and walnuts and topped with raspberry preserves (and more ground walnuts). The poppy seeds are profound in flavor, earthy, and almost smoky. The cake isn’t overly sweet—it’s a great treat for an afternoon snack.
- Preheat your oven to 350ºF.
- Line a 9-inch cake pan with a parchment circle. Butter the pan or cover with nonstick spray for baking.
- In a stand mixer with a whisk attachment, whip butter, sugar, and vanilla extract together.
- Add egg yolks one at a time, waiting until each yolk is fully incorporated before adding another.
- Add egg whites slowly—if you add them too quickly, the batter will break.
- In a small bowl, mix together poppy seeds, walnuts, and lemon zest. Fold this into the butter mixture.
- Pour batter in the pan.
- Bake for about 20 minutes, or until a toothpick can be inserted and nothing sticks to it. You don’t want a super firm cake, but you also don’t want the center to be wet or moist. It should feel spongy when touched with your finger.
Photo by Joel Goldberg