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This apple poppy seed cake – often referred to as Japanese poppy seed cake – is wonderfully moist and full of flavour, just the way we like it. It\u2019s made almost entirely from rich poppy seed mixture, though it can also be baked on a thin shortcrust base if you prefer. The addition of grated apples keeps the cake beautifully soft and prevents it from becoming dense. I finished mine with a layer of dulce de leche and dried fruit for a festive touch. Highly recommended – especially for the holiday season!<\/em><\/p>\n<\/blockquote>\n

Ingredients for apple poppy seed cake:<\/span><\/p>\n

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• 1\u00bd cups poppy seeds<\/li>\n
• 250 g butter, at room temperature<\/li>\n
• 170 g caster sugar<\/li>\n
• 5 large eggs, separated<\/li>\n
• 5 tablespoons semolina<\/li>\n
• 5 tablespoons plain flour<\/li>\n
• 1 teaspoon baking powder<\/li>\n
• 1 teaspoon almond extract<\/li>\n
• 4 medium apples<\/li>\n
• 150 g dried dates (or other dried fruit, e.g. apricots or prunes)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Cover the poppy seeds with boiling water and leave to cool. Drain well, then grind twice using a fine mincer attachment. Alternatively, simmer covered with water for 20 minutes, drain thoroughly, cool, and grind. You can also use ready-ground poppy seeds for convenience – simply soak, drain well (e.g. using a clean tea towel), and use.<\/p>\n

  Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Peel and grate the apples and add to the mixture. Finely chop the dates and add them as well. Stir in the prepared poppy seeds and almond extract. Mix together the semolina, flour, and baking powder, then add to the batter and mix until just combined. Whisk the egg whites until stiff peaks form, then gently fold into the mixture using a spatula.<\/p>\n

  Line a 30 \u00d7 20 cm baking tin with baking paper. Pour in the batter and level the surface. Bake at 175\u00b0C for about 50 minutes. Remove and allow to cool completely.<\/p>\n

  Optional chocolate topping:<\/span><\/p>\n

  \n
  • 100 ml double cream<\/li>\n
  • 100 g dark, milk, or white chocolate, chopped<\/li>\n<\/ul>\n

    Heat the cream until hot (but not boiling), remove from the heat, add the chocolate, and leave for 2 minutes. Stir until smooth, then allow to thicken slightly before spreading over the cake.<\/p>\n

    Alternatively, decorate with dulce de leche and dried fruit.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Trufla3’s recipe.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    This apple poppy seed cake – often referred to as Japanese poppy seed cake – is wonderfully moist and full of flavour, just the way we like it. It\u2019s made almost entirely from rich poppy seed mixture, though it can also be baked on a thin shortcrust base if you prefer. <\/p>\n","protected":false},"author":1,"featured_media":2586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,72,26],"tags":[101,96,388,104,385,335,141,389,396],"duration":[],"tag_group":[],"class_list":["post-2585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-christmas","category-poppy-seed-cakes","tag-apple","tag-chocolate","tag-dates","tag-double-cream","tag-dried-apricot","tag-dulce-de-leche","tag-poppy-seed","tag-prunes","tag-semolina"],"acf":[],"yoast_head":"\n