(Gluten-free) poppy seed cake

This recipe comes from a German lady named Lisa, a friend of my boss. He often joins her for coffee klatsch at her house. She loves to bake of course, and Les has raved about her poppy seed cake. Recently Les and Lisa both converted to gluten-free diets (I swear a quarter of the people I know are gluten intolerant), and she found this works perfectly well with gluten-free flour. I managed to get my hands on the recipe yesterday. It has a delicate flavour, not too sweet, perfect for a coffee klatsch.

For the flour I used 2 parts white rice flour, 2 parts sorghum flour, 1 part potato starch (not potato flour), and 1 part cornstarch. I added 1/2 tsp of xanthan gum, but it was probably unnecessary as there are enough eggs to bind the (very liquid) batter together.

Poppy seed cake

1 cup poppy seeds
1 cup flour
1 cup oil
1 cup sugar
1 cup sour cream
1 cup eggs (about 5 large)
2½ tsp baking powder (gluten-free)

Mix all ingredients. Bake at 350°F till done, 50 to 60 minutes.