Poppy Seed Apple Cake (gluten-free, dairy-free)

Name: Poppy Seed Apple Cake (gluten-free, dairy-free)
Yield: 8
Cuisine: Austrian,Signature Cuisine
Ingredients: Egg(s): 6; Sugar white: 160 g of; Coconut oil: 175 g of; Lemon zest: 1 tsp. of; Poppy seeds: 200 g of; Ground hazelnut: 100 g of; Coconut milk: 125 ml of; Apple: 2; Salt: 1 pinch of; Apricot jam: 4 tbsp. of; Chocolate black 70%: 100 g of; Coconut oil: 1 tbsp. of; Coconut milk: 1 tbsp. of

Features:

Cuisine:

1 h 30 min
Serves 8
Medium

Ingredients

Cake:
6 Egg(s)
160 g of Sugar white
175 g of Coconut oil
Softened coconut oil
1 tsp. of Lemon zest
200 g of Poppy seeds
Ground poppy seeds
100 g of Ground hazelnut
Or almonds
125 ml of Coconut milk
2 Apple
medium apples
1 pinch of Salt
4 tbsp. of Apricot jam
to smear the crusts
Glaze:
100 g of Chocolate black 70%
1 tbsp. of Coconut oil
1 tbsp. of Coconut milk

Directions

Poppy Seed Apple Cake is a beloved Austrian dessert, known for its unique flavor and texture. Traditionally, this cake is made without flour; instead, ground poppy seeds and nuts are used, making it a healthier alternative. It’s a perfect treat for the colder seasons.

The apples not only add a refreshing note and a touch of tartness but also keep the cake wonderfully moist. To elevate this dessert even further, you can transform it into an irresistible delight: slice the cake into two layers, spread apricot jam between them, and finish with a rich chocolate glaze on top!

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Steps

1 Done	Preheat the oven to 170 degrees Celsius. Cover the bottom and edges of the baking dish (20cm) with baking paper.
2 Done	Remove the seeds from the apples (leaving the skin on) and cut into small cubes.
3 Done	Separate the eggs. Beat the yolks with sugar, lemon zest and soft coconut oil until creamy. Whisk the whites with a pinch of salt into a stiff foam in a separate bowl.
4 Done	Mix the poppy seeds, ground nuts and coconut milk until smooth.
5 Done	Then add the poppyseed mixture to the whisked yolks with oil and mix until smooth. Add the apple cubes and mix next. Now, carefully add the whipped whites to the dough in three portions. You will receive an airy liquid dough. Transfer it to a baking dish, put it in the oven and bake it for about 70 to 80 minutes. The surface of the cake should become brown and firm to the touch so it doesn't overcook. Cover the cake with foil toward the end of baking. Once it’s done, let the cake cool for 10 minutes in the oven ajar. After that, take it out of the oven and let it cool completely on a rack.
6 Done	After the cake has cooled down completely, cut it in half with a long kitchen saw knife into two equal crusts. Smear a thin layer of apricot jam between the crusts.
7 Done	For the chocolate glaze, melt dark chocolate with coconut oil and milk on a steamer or the microwave, mixing it until smooth. Coat the surface of the cake with an even layer of chocolate glaze on top. After that, place the cake in the fridge for 20 minutes. Serve it cold. Bon Appétit!