Apple and poppy seed cake
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 286 kcal | (14 %) | ||
| Protein | 5.5 g | (6 %) | ||
| Fat | 14.6 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) |
Ingredients
- Ingredients
- 175 grams butter
- 300 grams sugar
- Baking powder
- 1 packet Lemon peel
- 1 pinch salt
- 4 eggs
- 100 milliliters milk
- 1 pkg Poppy seed filling
- 2 Apple
- 2 Tbsps chopped almonds
- For garnish
- 4 Tbsps Apricot jam
- 2 Tbsps water
- Poppy seeds (to sprinkle)
- Apple (as desired)
- Lemon balm (for garnish)
Preparation steps
Melt the butter. Mix flour, sugar, baking powder, lemon zest and salt in a bowl. Mix together the eggs, milk and melted butter then add to the flour mixture and stir to combine. Line a 26 cm (approximately 10 inches) in diameter springform pan with parchment paper. Evenly spread half the batter into the pan. Stir the poppy seeds into the remaining dough. Peel the apples, cut into quarters, remove the seeds, and dice.
Sprinkle the apples and almonds on the batter. Then evenly spread the poppy seed batter in the springform pan. Bake in a preheated oven at 175°C (gas mark 2-3, fan) (approximately 350°F) for 40 to 50 minutes. Loosen cake from the mold and let cool on a wire rack.
For garnish, simmer the apricot jam and water for 1 to 2 minutes. Pass through a sieve and brush the cake with it. Garnish with poppy seeds, apple slices and lemon balm.