Sweet Food and Cake Ideas
Apple and Poppyseed cake Recipe
This is a recipe for a favourite teatime cake. Many of the recipes on this site are traditional dating back many years, with the original creator lost in the mists of time. The mixture of apples and poppyseeds give the cake a nice "different" taste
Apple and Poppyseed Cake
- 175 g (6 oz) margarine
- 175 g (6 oz) light soft brown sugar
- 3 eggs, size 3
- 150 g (5 oz) self-raising flour
- 25g (1 oz) ground almonds Rind of 1/2 lemon
- 1 x 2.5 ml spoon (1/2tsp) almond essence
- 55 g (2 oz) jar poppyseeds
- 1-2 x 15m1 spoons (1-2 tbsps) calvados or brandy, optional
- 2 small cooking apples, peeled, cored and sliced
Lemon juice Topping:
- 25 g (1 oz) demerara sugar
- 1/2 x 2.5 ml spoon (1/4 tsp) cinnamon
Place all cake ingredients together in a mixing bowl and beat together until well mixed. Spoon into a greased and bottom lined 20 em (8 inch) cake tin. Pour boiling water over the poppy seeds, leave for a few minutes and drain. Place in food processor with the calvados and one-third of the apple slices. Process for 1-2 minutes and spread over cake mixture.
Arrange remaining apple over the poppy seeds, sprinkling with lemon juice. Mix together sugar and cinnamon and sprinkle over the apple. Bake in preheated oven 160°C, 325°F, Gas No. 3 for 1 & 1/4 - 1 & 1/2 hours. Serve with whipped cream.
- Servings 12
- Preparation Time 25 mins
- Cooking Time 1 hr 15 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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