Apple and poppy-seed cake
easy
120 mins
120 mins
Ingredients
- 175 ml + 5 tablespoons of milk
- 150 g ground poppy seed
- 7 small apples (about 150 g each)
- 5 TABLESPOONS Lemon juice
- 200 g Low-fat curd, 8 tablespoons oil
- 75 g + 100 g sugar
- 1 package Vanillin sugar
- 1 pinch salt, 400 g flour
- 1 package Baking Powder
- 250 g Sour cream or cream
- 7-10 Tbsp fraiche, 3 eggs (size M)
- 1 Pckch. Sauce powder "Vanilla"
- 7-10 Tbsp (to boil; for 1/2 l milk)
- 75 g Icing sugar
Directions
- 1
Boil 175 ml milk. Add the poppy seeds and cover and let it swell for about 20 minutes at very low heat. Cool down
- 2
Grease a spring plate (30 cm Ø). Or grease a stainless steel cake ring (30 cm Ø) and place it on a greased baking tray. Peel, halve and core apples. Sprinkle with 4 tbsp. lemon juice. Mix quark, oil, 5 tablespoons milk, 75 g sugar, vanillin sugar and salt. Mix flour and baking powder. Stir one half into the quark mixture, knead the other half in
- 3
Roll out 5/6 dough to a little flour round (approx. 36 cm Ø). Place in the spring tray or cake ring and press up 4-5 cm at the edge
- 4
Mix sour cream, poppy seed mixture, eggs, 100 g sugar and sauce powder. Pour onto the dough. Dab the apple halves dry and place them on the poppy seed mixture with the curvature upwards. Form 6-8 strands from the remaining dough and lay them on the apples in a grid pattern
- 5
Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 40 minutes. If necessary, cover the cake with parchment paper after about 20 minutes. Cooling down
- 6
Mix icing sugar and 1 tablespoon lemon juice. Brush the dough rack with it and let it dry. Served with: whipped cream
Nutrition Facts
360 kcal
44 g
15 g
9 g