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Apple cake seeds

Poppy seed and apple cake

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Ingredients

  • 1 lemon, zest only, no white pith
  • 1 orange, zest only, no white pith
  • 100 g walnuts
  • 250 poppy seeds
  • 300 – 350 g Golden Delicious apples, peeled and cored (approx. 3 apples)
  • 250 unsalted butter, softened and cut into pieces
  • 6 eggs
  • 250 caster sugar
  • 1 tsp gluten free baking powder (see Tips)
  • 60 g gluten free cornflour
  • 1 tsp natural vanilla extract
Chocolate ganache
  • 100 g dark chocolate, gluten free, broken into pieces
  • 80 g pouring (whipping) cream
  • slivered almonds, for decorating

Nutrition per 1 portion Calories 1701.1 kJ / 405 kcal Protein 6.9 g Carbohydrates 27.1 g Fat 30.3 g Saturated Fat 12.3 g Fibre 4.3 g Sodium 42.7 mg

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Poppy seed and apple cake

Poppy seed is the main ingredient in this cake, as evident from its dark color. Similar cakes are popular in Eastern Europe and in Israel as well, some are mainly poppy seed, some combined with chocolate, lemon or apples, all of which work really well with poppy seed.

Poppy seed and apple cake

Recipe by Vered Guttman Course: Cakes and cookies, Hungarian, Israeli, Polish, Purim Cuisine: Jewish, Israeli, Hingarian, Polish Difficulty: easy

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You can make the cake parve by replacing the butter with oil. It will come out perfectly.

Poppy seeds are available in bulk online, and at most Eastern European and Middle Eastern supermarkets. Alternately, you can buy a few jars of poppy seeds from the spice rack at any chain supermarket.

This recipe requires you to grind the poppy seed. You can do it with either an electric coffee grinder or with a blender, preferably a powerful one, such as Vitamix. Try to grind the poppy seed close to when you’re ready to cook with it, as it becomes rancid pretty quickly, especially when grounded. If you have to grind in advance, keep it in a sealed container in the freezer until you’re ready to use.

As with most pound cakes, this cake will taste better the day after.

Yields 2 loafs 8½” x 4½” x 2½” OR a round 9″ cake.

INGREDIENTS

4 eggs, at room temperature

1 cup all purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

12 tablespoons (1 ½ sticks) unsalted butter, melted (or ¾ cup mild flavor oil)