When I was six years old, we lived in a two story apartment building in Trois-Rivières, where my father worked in a textile mill (right up until it closed its doors, a few years later…). I remember our downstairs neighbors, especially the beautiful curly haired young boy and his kind and gentle mother. She shared this recipe with my mom, and it has been a staple in our house ever since. Notice that it does not contain any leavening agents, so the cake will turn out denser than a traditional cake, but still moist. And absolutely delicious…
- 2 and half ounces of poppy seeds
- 1 cup of milk
- 2 cups of whole grain flour
- 1 cup of sugar
- 3/4 cups of oil (vegetable)
- 2 eggs
- 1/2 teaspoon vanilla or almond extract
- Dash of cinnamon or nutmeg (or both)
Preheat the oven to 350 degrees.
Prepare a greased and floured pan.
Soak poppy seeds in milk for about an hour, then whisk in eggs, oil, sugar and vanilla/almond extract. Add dry ingredients, then pour batter into the prepared pan. Bake at 350 degrees for 45 minutes or until the toothpick comes out clean.