Japanese poppy seed cake with apples
Japanese poppy seed cake with ground poppy seeds on a shortcrust base combines delicate dough with moist, aromatic poppy seed filling. The addition of apples makes it juicy, and dried fruit enriches the taste and adds a festive character. Japanese poppy seed cake with apples is a perfect choice for Christmas, when we want to delight our loved ones with a traditional, yet slightly refreshed recipe for poppy seed cake. Try ours easy Japanese poppy seed cake – a proven recipe that always delights!
Japanese poppy seed cake recipe
Ingredients
Poppy seed filling ingredients
- 400 g dry ground poppy seeds
- 320 ml milk
- 250 g soft butter
- 200 g powdered sugar
- 6 large eggs
- 5-6 medium apples.
- 100 g semolina
- 2 teaspoons baking powder
- 50 g raisins
- 50 g walnuts
- 50 g dried apricots
- 50 g cranberries
- 2 tablespoons of rum or almond flavoring
Ingredients for shortcrust pastry
- 400 g semolina flour
- 200 g cold butter
- 100 g powdered sugar
- 4 egg yolks
- a pinch of salt
Instructions
Preparation of poppy seed mass
Pour dry ground poppy seeds into a bowl and pour hot milk over them. Mix well and set aside to cool.
Peel and grate apples such as gray rennet or antonovka. Sour apples work well in this recipe.
Mix soft butter with powdered sugar until fluffy. Add egg yolks one at a time and continue mixing. Then add a few spoons of poppy seed mixture and grated apples, mix thoroughly. Add semolina and baking powder.
Beat the remaining egg whites until stiff and gently combine with the prepared mass. Add rum or almond flavoring.
Preparation of shortcrust pastry
Cut into pieces butter, semolina flour, powdered sugar and salt mix in a food processor. When everything is thoroughly mixed, add egg yolks and continue mixing.
Divide the dough in half. Place one part on the bottom of a large 25x40 baking sheet and chill in the fridge. Chill the other part of the dough as well.
Baking Japanese poppy seed cake
Pour the prepared poppy seed mass onto the cooled cake in the tin. Roll out the remaining shortcrust pastry and cut out long, narrow strips. Arrange on the poppy seed mass to create a grid.
Preheat oven top and bottom. Bake for about 50 minutes at 180 C.
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