Apple and Poppy Seed Upside Down Cake
Preheat the oven to 180°C (approximately 350°F). Spread 30 grams (approximately 2 1/2 tablespoons) softened butter over the bottom of a cake pan and sprinkle with the brown sugar. Rinse the apples, core and thinly slice. Arrange in a fan shape over the brown sugar.
Combine the flour, sugar, baking powder and 80 grams (approximately 3 ounces) poppy seeds. Cream the remaining butter until fluffy. Separate the eggs. Gradually beat the egg yolks into the butter then stir in the dry ingredients until just combined. Whip the egg whites until stiff then fold in.
Grease the sides of the prepared pan, fill with the batter and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Carefully invert the cake onto a wire rack, sprinkle with the remaining poppy seeds and let cool completely before serving.