Apple Cake with Poppy Seeds

Ingredients

• 150 g butter
• 150 g whole cane sugar
• 0.5 tsp vanilla powder
• 5 eggs
• 325 ml milk (3.5% fat)
• 250 g spelt flour Type 1050
• 0.5 sachet baking powder
• 35 g semolina
• 200 g Low-fat quark
• 2 tbsp poppy seeds
• 4 ripe apples

Instructions

1. 1.

   Whisk together 125 g butter, 100 g whole cane sugar and the vanilla powder until a white‑creamy mixture forms. Gradually add the 4 eggs while stirring, then pour in 125 ml milk and mix well. Combine the flour and baking powder, sift them into the batter and whisk thoroughly with a whisk.

2. 2.

   Pour the batter into a greased springform pan and smooth the surface. Bake preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 15 minutes. For the topping, bring the milk and remaining sugar to a boil. Add the semolina while stirring, let it simmer briefly, then remove from heat. Stir the quark with the remaining butter, an egg, and the poppy seeds into the semolina mixture.

3. 3.

   Remove the base from the oven, allow it to cool slightly, then spread the poppy seed mixture over it. Peel, quarter and core the apples; place them on top of the cake, cut side down. Press gently and bake for another 30 minutes. If the cake browns too much, cover with a sheet of parchment paper. Take the finished cake out, let it cool briefly, release from the pan and serve in slices.