Preheat the oven to 170°C/325°F.

Put the poppy seeds in a bowl and pour the warm milk or wine over. Let sit for 10 minutes.

In a separate bowl, mix together the egg yolks, ¾ cup of the sugar, brandy, lemon zest (if using), salt and oil.

Slowly stir in the soaked poppy seeds, flour, and baking powder.

In another bowl, whisk together the egg whites with the remaining ½ cup sugar until soft peaks form.

Gently fold the egg whites into the cake batter.

Pour into greased 26-cm baking pan and bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out dry.

Remove from the oven and allow to cool before slicing.

Tip: to make a richer cake slice it in the middle and make your favorite chocolate cream topping and spread in the middle and on top.