Recipes

Apple-poppy seed cake

apple poppyseed cakeI made up this recipe to do something with the ground poppyseed left from Christmas and the apples that were turning brown in the pantry. They weren’t very nice, but still perfect for baking.

Ingredients:

For the yellow batter:
– 2 medium eggs
– 100 g xylitol
– 100 ml milk or apple juice
– 100 ml oil
– 75 g all-purpose flour + 75 g graham flour
– 1 tsp. baking powder
– 1/2 tsp. cinnamon
– 4 medium apples, peeled and sliced

For the poppy seed batter:
– 2 medium eggs
– 100 g xylitol
– 100 ml milk or apple juice
– 100 ml oil
– 100 g graham flour
– 1 tsp. baking powder
– 50 g ground poppyseed
– zest of 1/2 lemon

I pre-heated the oven to 180 degrees Celsius and lightly buttered and greased a rectangular baking pan. In a big bowl, I mixed the eggs, xylitol, milk and oil with a hand whisk. I added the flour, baking powder, and the cinnamon, whisked it until it was lump-free, poured it into the baking pan and put it into the oven where I pre-baked it for 10 minutes.

 

While the yellow layer was baking, I prepared the poppyseed one. The method was the same, only the ingredients were slightly different: I whisked the eggs with the sweetener, lemon zest, milk, and oil. Then I added the flour, poppy seed, baking powder and whisked it until it was lump-free.

apple poppy seed cakeI took the yellow sponge cake out of the oven, arranged the apple slices on top, poured the poppy seed batter over and baked it for another 20-25 minutes.

apple poppy seed cakeI let it cool on the kitchen table for about 10 minutes, then cut it into cubes. It’s very delicious, not dry at all, and the apples keep it moist for a couple of days more.

apple poppyseed cake

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