Apricot and poppy seed cake recipe
Apricot and Poppy Seed Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| For the dough: | |
| 350 g | flour |
| 1 packet(s) | baking powder |
| 250 g | curd cheese |
| 6 tbsp | milk |
| 6 tbsp | oil |
| 100 g | sugar |
| 1 tsp | vanilla extract, 1-2 tsp |
| 1 pinch(es) | salt |
| For the topping: | |
| 300 g | curd cheese |
| 3 | apricots, puréed |
| 4 tbsp | flour |
| 1 | egg |
| 250 g | poppy seed filling, ready to cook |
| 250 g | apricot jam |
| For the glaze: | |
| 1 | egg yolk |
| 2 tbsp | single cream |
Instructions
For the dough:
Spoon the curd cheese into a bowl, then sieve in the flour and the baking powder. Add milk, oil, sugar, vanilla extract and salt. Mix with a hand blender until well combined and pliable.
Set 1/4 of the dough aside. On a lightly floured surface roll out the remaining dough and line with it a baking tray.
Preheat the oven to 180°C.
For the topping:
Stir together the curd cheese, the puréed apricots, the flour and the egg. Divide the mixture on the dough, then spoon in turn dollops of apricot jam and poppy seed on the mixture.
Shape the remaining dough to 1,5cm stripes and cover the cake with a lattice of the stripes.
For the glaze:
Mix the egg yolk with the cream and brush the stripes with the egg wash. Bake for approximately 25 minutes.
Transfer the cake on a wire rack to cool.
Preparation time:
ca. 30 min
ca. 25 min
easy
n/a
Tags: recipe, Apricot and poppy seed cake recipe, diy, how to cook, prepare Apricot and poppy seed cake recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com
