Poppy Seed Cake

Ingredients

• 200 g Flour
• 1 tsp Baking powder
• 80 g sugar
• 4 egg yolks
• 150 g butter
• 750 g Boskop apples
• 175 g sugar
• 1 lemon (juice)
• 1 pinch cinnamon
• 100 g raisins
• 1 tsp Cornstarch
• 375 ml milk
• 400 g ground poppy seeds (1 packet vanilla sugar)
• 100 g chopped almonds
• 200 g powdered sugar
• 3 tbsp Lemon juice
• 125 roasted, chopped almonds
• butter (for the pan)

Instructions

1. 1.

   Mix flour and baking powder in a bowl. Press a depression in the middle, add sugar and 2 egg yolks, place cold butter pieces on top, cover with flour and quickly knead into dough. Shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Peel apples, quarter them, remove cores and slice thinly. Boil apple slices with 50 g sugar, lemon juice, cinnamon and 4 tbsp water in a pot, steam about 3 minutes, add raisins and simmer another 2 minutes. Stir cornstarch with 1 tbsp water, pour into the pot and let thicken, then remove from heat and cool.

3. 3.

   Boil milk and brew poppy seeds in a bowl with hot milk, stir in remaining sugar, vanilla sugar, remaining egg yolk and almonds.

4. 4.

   Grease springform pan and line with dough, shaping a rim. Prick dough several times with a fork. Spoon half the poppy seed mixture into the pan, spread apple mixture on top, then distribute remaining poppy seed mixture over it. Bake in preheated oven at 180°C for about 1 hour.

5. 5.

   For glaze, whisk powdered sugar with lemon juice to a thick batter. Fill half into a piping bag with a small nozzle and decorate cake with many dots. Brush remaining glaze around the rim and garnish with roasted almond flakes.