Layered poppy seed and apricot cake recipe
Layered Poppy Seed and Apricot Cake recipeThis article was published by: Matthew
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Recipe introThis layered poppy seed and apricot cake recipe is a delightful combination of sweet and nutty flavors. The moist and fluffy cake layers are infused with the earthy taste of poppy seeds, providing a unique texture to each bite. The tangy apricot filling adds a burst of fruity goodness, perfectly balancing the richness of the cake. Topped with a luscious glaze, this cake is a showstopper for any occasion.
Keywords: layered cake, poppy seed, apricot, moist, glaze.
Layered poppy seed and apricot cake recipe details
|1||lemon, juice and zest|
|125 g||cold butter|
|150 g||ground poppy seeds|
|1 tbsp||vanilla sugar|
|10 drop(s)||bitter almond oil|
|50 g||ground almonds|
|200 g||sour cream|
|500 g||ripe apricots, pitted and halved|
|30 g||almond flakes|
|200 g||apricot jam|
InstructionsMix the flour with half of the lemon zest, 75 g of sugar, a pinch of salt, an egg and the butter. Knead until well combined. Leave the pastry to stand for 45 minutes.
Bring the milk to a boil. Stir in the poppy seeds, 75 g of sugar, vanilla sugar, bitter almond oil and the ground almonds. Allow to cool down, then whisk in 2 eggs.
Line a buttered and floured tart form with the pastry. Prick the the pastry with a fork several times. Mix the ricotta with sour cream, 100 g of sugar, the remaining lemon zest, the lemon juice and 4 eggs. Fold in the cornflour. Spread the cake bottom with the poppy seed mixture and spread the ricotta cream on top. Bake in the preheated oven at 150°C for 55-60 minutes.
Layer with the apricots on top of the cake and sprinkle with the almond flakes. Bake for 25-30 more minutes. Heat the jam and stir in 2 tablespoons of water. Pass the jam through a sieve and spread the tart with the jam.
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 30 min
ca. 45 min
Grade of difficulty:
Calories per portion:
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