POPPYCOHOLIC POPPY SEED CAKE

Creator Notes

This recipe is adapted from an Israely baking cookbook by Hanna Shaulov. Its a aggregate between poppy seed and chocolate and a heaven for poppy seed fanatics. I originate it as soon as a year between Purim and passover, when new poppyseeds are at their perfect. —Neta Shpilman

Ingredients

• 
  5
  

  eggs
  
  

• 
  1.5 cups
  
  sugar
  
  
• 
  2 tablespoons
  
  breadcrumbs
  
  
• 
  2 tablespoons
  
  vegetable oil
  
  
• 
  1 tablespoon
  
  vanilla extract
  
  
• 
  1 teaspoon
  
  lemon zest
  
  
• 
  250 grams
  
  floor poppy seeds
  
  
• 
  150 grams
  
  finely chopped bittersweet chocolate
  
  
• 
  100 grams
  
  raisins (optional)
  
  
• 
  20 grams
  
  confectioner sugar (for adorning)