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Apple Poppy Seed Cake
By Wolseley, The

Makes 6 servings

Cooking time: 45-50 minutes

2 rectangular cake tins, 26cm x 9cm
Baking paper

250g butter
250g icing sugar
5g lemon zest
Pinch of salt
6 egg yolks
4 apples, grated and strained (400g)
6 egg whites
100g caster sugar
220g ground almonds
140g poppy seeds
60g rice flour

1. Preheat the oven to 170°C (340°F). Grease and line the cake tins.
2. Beat together the butter, icing sugar, lemon zest and salt until light and pale. Gradually add the egg yolks, beating well after each addition.
3. Peel and grate the apples.
4. In a separate bowl, combine the ground almonds, poppy seeds and rice flour.
5. Whip the egg whites and caster sugar together until the mixture forms soft peaks.
6. Mix a quarter of the apples, a quarter of the dry ingredients and a quarter of the egg whites into the butter mixture. Repeat this process until all ingredients have been incorporated.
7. Pour 1000g of the mixture into each tin and bake for approximately 45-50 minutes.

Trim the ends of the cake and cut into six equal pieces. Hold a palette knife over the centre of the cakes and dust the edges with neige decor.

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