Poppy-Seed Torte

Preparation

1. Step 1

   Preheat the oven to 300 degrees. Grease a 9-inch springform pan and line the bottom with parchment or waxed paper.

2. Step 2

   Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

3. Step 3

   In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Slowly add the sugar and vanilla. Slowly pour in the butter, then add the poppy-seed mixture. Beat until combined. Return the mixture, which will be very thick, to the large bowl.

4. Step 4

   Using a clean bowl and a whisk, beat the egg whites until they form soft peaks. Fold them into the batter and pour it into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out fairly dry. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.