Helen's poppyseed cake

Helen's poppyseed cake

By
From
Cooking from the Heart
Serves
10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
3/4 cup sugar
5 eggs, separated
250g ground poppyseeds
2 large granny smith apples, peeled and grated
3 tablespoons self-raising flour, sifted
1/2 cup canola oil
1/2 teaspoon baking powder

Topping

Quantity Ingredient
1/3 cup apricot jam
200g chocolate, chopped
1 teaspoon vegetable oil

Method

  1. Preheat the oven to 180°C.
  2. Add half the sugar to the egg whites and beat until soft peaks form. Set aside.
  3. Add the remaining sugar to the egg yolks and beat until the mixture is pale. Add the poppyseeds, apple, flour, oil and baking powder and mix until well combined.
  4. Fold the egg whites into the mixture, then pour the batter into a non-stick 25 cm round cake tin.
  5. Bake for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool.
  6. To make the topping, melt the jam in the microwave for about 30 seconds, or until liquid. Spread over the cake.
  7. Melt the chocolate in the microwave in 30 second bursts, stirring regularly until it has melted. Stir in the oil and spread the mixture evenly over the cake. Allow the topping to set before serving.
Tags:
Jewish
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