Poppy Seed Cake with Glaze

Name: Poppy Seed Cake with Glaze
Ingredients: 50 g butter; 50 g sugar; 2 eggs; 2 tbsp semolina; 100 g poppy seeds; 100 g apples; 30 g powdered sugar; 2 tsp boiling water; 1 tsp lemon juice

A delicate poppy seed cake made without flour, not greasy at all, with a crisp sugar glaze on top. The cake is less like a traditional cake and more like a slightly dense poppy seed soufflé. I absolutely love this cake because I'm a huge fan of poppy seeds. So if you love poppy seeds too, go ahead and make this delicious cake — you won't regret it.

Ingredients:

50 g butter
50 g sugar
2 eggs
2 tbsp semolina
100 g poppy seeds
100 g apples
Glaze:
30 g powdered sugar
2 tsp boiling water
1 tsp lemon juice

How to cook poppy seed cake with glaze

Finely grind the poppy seeds in a food processor (a coffee grinder also works great for grinding poppy seeds).

Peel the apple and grate it on a coarse grater.

Beat the softened butter together with the sugar.

Add the egg yolks and beat well (set the egg whites aside in a separate bowl).

Add the poppy seeds, apple, and semolina to the butter mixture and stir well to combine.

Beat the egg whites until stiff (the whisk and bowl must be clean and dry, with no traces of grease). Beat for about 5–7 minutes, until stiff peaks form on the surface.

Fold the beaten egg whites into the poppy seed mixture, gently incorporating them with circular motions.

Transfer the batter to a greased pan (I used a 20 cm diameter pan) and smooth the top lightly. Bake in an oven preheated to 180 degrees for 30 minutes.