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Apple Poppy Seed Cake

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  • Prep Time: 45
  • Cook Time: 40
  • Total Time: 145



For the vanilla custard

  • 3 1/3 cup (800ml) milk
  • 1/3 cup (70g) sugar
  • 2/3 cup (85g) cornstarch
  • 2 tsp. vanilla extract
  • 1/2 cup (75g) poppy seed
  • 1 tbsp. sugar
  • 2 eggs

For the dough

  • 1/2 cup (110g) butter
  • 1/3 cup (70g) sugar
  • 1 3/4 cup (225g) all-purpose flour
  • 1 egg

For the topping

  • 34 apples (approx. 500g)
  • juice of 1 lemon
  • 3 tbsp. apricot jam


  1. Take bit more than 1/2 cup of the milk and mix with the sugar, cornstarch and vanilla extract (use more milk if the cornstarch is not dissolving well). Bring the remaining milk to a boil. Add the cornstarch-milk mix. Stir constantly and let boil for a minute. Transfer the pudding to a bowl and cover the surface with plastic wrap to avoid that the pudding gets a ‘pudding skin’. Let cool in the fridge.
  2. In a large bowl add the cold butter, cut into small pieces. Add the sugar, flour and the egg. Knead the dough first with the food processor and then quick with your hands until you have a smooth dough. Place in the fridge for 30 minutes.
  3. Wash the apples and dry them. Quarter the apples and remove the core. Cut into thin slices and sprinkle with lemon juice. In a small bowl add a little bit boiling water to the poppy seed and let soak for a couple minutes.
  4. Grease a 10 inch (26cm) springform tin. Roll out the dough on a floured surface and place in the springform. Press dough to the sides of the springform.
  5. Take half of the amount of the pudding, add the drained poppy seed and one egg and mix well. Pour into the springform and spread over the bottom to get an even surface. Let cool in the fridge for 30 minutes.
  6. Preheat the oven to 350°F (180°C). Add one egg to the remaining pudding and mix well. Spread carefully on top of the poppy seed pudding, try not to mix the layers. Arrange the sliced apples on top of the cake – start from the outside to the middle in cicles, overlapping the apple slices to get a nice texture. Let bake for 30-40 minutes. Heat up the apricot jam and force thrugh a sieve. Spread on top of the apples after 10 minutes of baking. If the apples get too dark, cover with baking parchment or aluminum foil. Take the finished cake out of the oven and let cool completely on a cooling rack.


  • Enjoy baking!


  • Serving Size: 12