Poppyseed & Apple Cake

Poppyseed & Apple Cake

Ingredients

The Base:

 * Poppyseeds (ground): 350 g

 * Milk: 650 ml

 * Butter (softened): 180 g

 * Eggs: 7 large

 * Powdered sugar: 160 g

 * Almond flour: 170 g

 * Baking powder: 18 g

 * Apples: 3-4 medium (peeled and grated)

 * Vanilla sugar: 8 g

Chocolate Glaze:

 * Dark chocolate: 85 g

 * Milk: 20 ml

 * Butter: 40 g

Instructions

 * Prepare the Poppyseeds: Place the ground poppyseeds in a saucepan with the 650 ml of milk. Simmer on low heat, stirring occasionally, until the milk is absorbed and the mixture is thick. Let it cool completely.

 * Cream the Butter: In a large bowl, beat the softened butter with the powdered sugar and vanilla sugar until pale and fluffy.

 * Incorporate Eggs: Separate the eggs. Add the egg yolks one by one to the butter mixture, beating well after each addition.

 * Combine Ingredients: Fold the cooled poppyseed mass into the butter mixture. Add the grated apples, almond flour, and baking powder. Mix until uniform.

 * Fold in Whites: In a separate clean bowl, whip the egg whites to stiff peaks. Gently fold them into the batter in three batches to keep the cake airy.

 * Bake: Pour into a parchment-lined baking pan. Bake at 180°C for about 60-70 minutes (or until a skewer comes out clean). Let the cake cool in the tin.

 * Glaze: Melt the chocolate, milk, and butter together (microwave or bain-marie) until smooth. Pour over the cooled cake.