Poppy Seed Cake with Cranberries

Line the bottom of a ∅ 23 cm cake tin with baking paper, grease the sides with butter, and dust with almond flour.

Mix the ground poppy seeds with almond flour and finely grated chocolate. Separate the eggs into whites and yolks.

Cream the butter with vanilla sugar and powdered sugar until foamy. Gradually incorporate the egg yolks into the foam, one by one. Whisk the egg whites with salt until stiff peaks form, then gradually beat in the cane sugar, spoon by spoon. Carefully fold the egg whites and dry ingredients into the butter mixture. Pour the batter into the prepared tin, smooth the top, and bake for approximately 35 minutes in an oven preheated to 170°C with a fan. Let cool in the tin after baking.