Poppy Seed Cake
- For the filling
- 750 grams Russet apple
- 175 grams sugar
- 1 lemon (juice)
- 1 pinch cinnamon
- 100 grams raisins
- 1 tsp cornstarch
- 375 milliliters milk
- 400 grams ground Poppy seeds (1 teaspoon vanilla)
- 100 grams chopped almonds
For the dough: Mix flour and baking powder in a bowl. Make a well in the center, add sugar and 2 egg yolks, pieces of cold butter then cover with flour and quickly knead into a dough. Form into a ball, cover in plastic wrap and let chill for 1 hour.
For the filling: Peel apples, quarter and remove core and cut into thin slices. Cook apple slices with 50 grams (approximately 1 3/4 ounce) sugar, lemon juice, cinnamon and 4 tablespoons water in a saucepan and cook about 3 minutes. Add raisins and cook for another 2 minutes. Mix cornstarch with 1 tablespoon water, add to saucepan to thicken, then remove from heat and let cool.
Boil milk and poppy seeds, stir in remaining sugar, vanilla sugar, remaining egg yolk and almonds.
Grease a springform pan and line with the dough, forming an edge. Prick dough several times with a fork. Spread half of the poppy mixture onto the base, spread apple mixture and then spread remaining poppy mixture on top. Bake in a preheated oven at 180°C (approximately 350°F) for about 1 hour.
For the topping: Combine powdered sugar with lemon juice to a thick icing. Spoon half into a piping bag with a small tip and decorate the cake with many decorative polka dots. Spread remaining glaze onto edge and sprinkle with toasted flaked almonds. Slice and serve.