Fruity Poppy Cake

Fruity Poppy Cake
1 hr
2 h.
Ready in


for 16 pieces
For the yeast dough
250 grams Pastry flour
1 packet Dry yeast
1 cup Creme fraiche cheese
50 grams Sugar
1 pinch Salt
grated zest of 1/2 Lemons
1 Egg
For the topping
300 milliliters Milk
250 grams ground Poppy seeds
75 grams Sugar
1 Egg
Grated zest of 1/2 Lemons
100 grams chopped almonds
2 cans Apricots
1 packet Vanilla pudding powder
Powdered sugar (for dusting)
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Preparation steps

Step 1/2

For the yeast dough, place all ingredients in a bowl and knead well with the dough hook. Cover the dough and let stand about 30 minutes in a warm place. Knead the dough on a floured surface. Grease a baking sheet and roll the dough on it. For the topping, bring milk to a boil. Sprinkle with poppy seeds and let soak for about 30 minutes.

Step 2/2

Mix sugar, egg, lemon zest and almonds. Drain the apricots. Puree half and cut the remaining into small cubes. Mix the pudding mix with the apricot puree and the poppy seed mixture. Spread the mixture over the dough. Top with the diced apricots and let stand about 10 minutes. Bake in preheated 200°C (approximately 400°F) oven for about 30 minutes. Cool the cake. Dust with powdered sugar.