Ingredients

Cake Ingredients

80 grams (0.5 cup) butter, plus extra for greasing the pan
100 grams (0.5 cup) sugar
3 large eggs
100 grams (0.5 cup) poppy seeds
40 grams (0.25 cup) flour, plus extra for dusting the pan
3 apples
1 teaspoon vanilla extract
We recommend:

Instructions

Step 1

Preparation

Grease the baking pan with butter and dust with flour.
Peel and core the apples, then cut them in half. Slice each half thinly.

Step 2

Cake Batter

Separate the egg whites from the yolks.
In a large bowl, beat the butter (room temperature) and half of the sugar on high speed for 3-4 minutes until light and fluffy.
Add the vanilla extract and mix until combined.

Step 3

Combine Ingredients

In a separate bowl, beat the egg whites with the remaining sugar until soft peaks form.
Mix the flour with the poppy seeds, and add to the butter-sugar mixture. Stir to combine.
Gently fold the beaten egg whites into the mixture.

Step 4

Baking

Pour the batter into the prepared baking pan and smooth the surface.
Arrange the apple slices on top of the batter.
Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan, then transfer to a serving plate.
Dust with powdered sugar before serving.

Servings

Imagine slicing into this beautifully baked Apple-Poppy Seed Cake—each bite melting in your mouth with a symphony of flavors. For a stunning presentation, dust the top with powdered sugar just before serving. 🌟 Pair this cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream to add an extra touch of indulgence. 🍦 Alternatively, a drizzle of caramel sauce can elevate the flavor profile, bringing out the natural sweetness of the apples. 🍏👩‍🍳 Hosting a fancy tea party? Serve thin slices of this cake alongside a hot cup of Earl Grey or chamomile tea. The delicate blend of apples and poppy seeds perfectly complements a wide range of teas, making for a delightful afternoon treat. 🍵 For a brunch option, garnish with fresh mint leaves or berries for a pop of color and freshness. This versatile cake can also be paired with yogurt or even a citrus salad for a morning delight. 🌿🍓

Equipment

Variations

Looking to make this recipe gluten-free or vegan? We've got you covered!

Gluten-Free Variation 🌾🔓 :

Replace the flour with a gluten-free all-purpose flour. Just make sure it's a 1:1 substitute to keep the texture right. Additionally, you could experiment with almond or coconut flour for a unique twist.

Vegan Variation 🌿❤️ :

Swap the butter with a plant-based substitute or coconut oil. Instead of eggs, use a mixture of 3 tablespoons of flaxseed meal with 9 tablespoons of water (let it sit for 10 minutes to thicken). You'll be amazed at how well these alternatives work!

Faq

  • Do I need to toast the poppy seeds?

    No, toasting the poppy seeds is optional in this recipe. They will naturally enhance the flavor during baking.

  • What can I use if I don't have an apple corer?

    If you don't have an apple corer, simply use a knife to carefully remove the core.

  • Can I use a different type of apple?

    Yes, feel free to use your favorite type of apple. Just note that different apples may slightly alter the sweetness level of your cake.

  • Should I sift the flour?

    Sifting the flour is not necessary but can make the batter smoother and lighter. It’s a good step if you're aiming for a more refined texture.

  • Can I add nuts to this recipe?

    Absolutely! Adding chopped walnuts or pecans can give an additional crunch and texture to your cake.

  • How do I store leftovers?

    Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it’s best to refrigerate or freeze individual slices.

Nutrition facts

Poppy Seed Apple Cake
Recipe Yield:8 slices
Calories:Approximately 275 calories per slice
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:8g
Protein:5g
Total Carbohydrate:30g
Total Sugars:20g