For the Burgenland poppy seed cake, stir margarine, sugar, lemon zest and egg yolks until very foamy. Beat the egg whites until stiff.
Mix poppy seeds and almonds and stir into the yolk mixture with the beaten egg whites.
Grease and flour the cake tin and bake at 180 degrees for about 45 minutes. Once cooled, cut the cake in half and fill with jam.
Glaze the Burgenland poppy-seed cake with chocolate icing at the end.
Burgenland poppy seed cake is a very moist cake that stays fresh for a long time.