Poppy Seed Cake with Pineapple
Poppy seed cake with pineapple is a recipe featuring fresh ingredients from the tropical fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 Eggs
- 250 g whole wheat flour
- 100 g liquid honey
- 2 tsp grated orange zest
- butter (for the pan)
- flour (for the pan)
- 1 pineapple (750 g flesh)
- 200 ml milk
- 75 g pepper
- poppy seeds
- 175 g honey
- 20 ml rum
- 0.5 tsp grated orange zest
- 400 g quark
- 250 g whipping cream
- 2.5 tsp agar-agar
Instructions
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1.
Separate the eggs. Whisk yolks with 125 ml lukewarm water, stir in honey and continue whisking until the mixture is frothy.
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2.
Combine flour with orange zest, add to the yolk mixture.
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3.
Whip egg whites stiffly, fold into the flour mixture using a whisk, carefully folding everything together. Butter the bottom of a springform pan and dust with flour. Pour batter into the pan, smooth top and bake in preheated oven at 175°C for about 30 minutes (check doneness). Remove, let cool in pan for about 10 minutes, then lift out and chill for at least 3 hours, preferably overnight.
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4.
For the filling, peel pineapple thoroughly, cut lengthwise into eight sections and remove the core. Slice one section crosswise into thin slices and set aside covered for garnish. Cut remaining pineapple into small cubes. Boil pineapple cubes with 1 cup water in a pot, cover and steam for about 4 minutes, then remove from heat, strain through a sieve and reserve the juice.
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5.
Bring milk to a boil, sprinkle poppy seeds and stir for about 1 minute, then remove from heat, let cool slightly, add honey, rum and orange zest, then fold in quark.
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6.
Add reserved pineapple juice to water up to 150 ml, stir in agar-agar and cook while stirring for about 2 minutes according to package instructions, adding more water if needed. Mix 3–4 tablespoons of the poppy seed mixture with agar-agar, then thoroughly fold into remaining poppy seed mixture. Whip cream stiffly and fold in. Chill cream until almost set. Take two-thirds of the cream and lift pineapple cubes underneath.
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7.
Cut sponge layer crosswise twice. Place lower layer on a ring cake pan, spread half of pineapple cream over it, place middle layer on top, spread second half of cream, then top layer. Chill for about 3 hours. Remove ring, cover whole cake with remaining cream and garnish with pineapple slices.
