Orange Poppy Seed Crumb Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 432 kcal | (21 %) | ||
| Protein | 11.1 g | (11 %) | ||
| Fat | 24.8 g | (21 %) | ||
| Carbohydrates | 41 g | (27 %) |
Ingredients
- For the crumbs
- 200 grams butter
- 200 grams sugar
- 1 packet Vanilla sugar
- 300 grams Pastry flour
- 1 teaspoon Baking powder
- For the poppy seed topping
- 1 pkg Poppy seeds
- 1 medium egg
- 50 grams ground almonds
- For the orange topping
- 1 Orange
- 250 grams Quark
- 150 grams Vanilla pudding
- vanilla pudding mix
- 2 Tbsps sugar
- 1 medium egg
Preparation steps
For the crumbs, melt butter and let cool slightly. Mix sugar, vanilla sugar, flour and baking powder, add butter and mix until crumbly. Line bottom of a springform pan 26 cm diameter (approximately 10 inches diameter) with parchment paper. For the crust, pour about 2/3 of the crumbs into prepared pan and press firmly. Bake crust in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for 15-18 minutes and let cool slightly.
For the poppy seed topping, mix poppy seeds, egg and almonds and place in a pastry bag. For the orange topping, peel and section orange, cut into small pieces and drain between paper towels. Mix quark, vanilla pudding, vanilla pudding powder, sugar and egg, fold in orange pieces and place in a pastry bag. Pipe two circles of orange topping on crumb crust. Pipe circles of poppy seed topping in gaps on crust. Spread remaining crumbs over toppings and bake cake for 30-40 more minutes. Let cake cool in pan for about 30 minutes, then remove cake from pan to cool completely. Cut cake into pieces to serve.
