Nut-poppy seed cake with apple compote

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Apples (e.g. Jonagold)
  • 1 TABLESPOON Lemon juice
  • 5 TABLESPOONS Sugar
  • 100 ml apple juice
  • 1 Cinnamon stick
  • 2 Eggs (Gr. M)
  • 2 TABLESPOONS ground poppy seed
  • 7-10 Tbsp Salt
  • 6 TABLESPOONS + 1⁄8 l milk
  • 125 g Flour
  • 40 g Hazelnut kernels
  • 1 TABLESPOON Butter
  • 4 TABLESPOONS Wild cranberries

Directions

  1. 1

    For the compote, peel and quarter apples and remove the core. Cut the quarter into small pieces and mix with lemon juice. Caramelise 2 tablespoons of sugar in a pot until golden. Deglaze with apple juice, add cinnamon stick and apples.

  2. 2

    Cover and simmer for about 10 minutes. Pour the apple compote into a bowl and let it cool down.

  3. 3

    Separate the eggs for the trash. Whisk the egg yolks, poppy seeds, 1 tablespoon of sugar, 1 pinch of salt and 6 tablespoons of milk. Add flour and 1⁄8 l milk alternately. Chop hazelnuts coarsely and stir in. Let the dough swell for about 10 minutes.

  4. 4

    Beat the egg whites until stiff, adding 1 tablespoon of sugar. Carefully fold the beaten egg whites into the dough.

  5. 5

    Heat butter in a pan (approx. 24 cm Ø). Pour in the dough and bake at low heat until golden on one side. Quarter the dough with a spatula, turn it over and bake for another 3 minutes.

  6. 6

    Tear into pieces, sprinkle with 1 tablespoon of sugar and bake until done. Serve with apple compote and cranberries.

Nutrition Facts

KCAL
340 kcal
CARBS
49 g
FATS
11 g
PROTEINS
8 g