Apple and Poppyseed Cake

This recipe has been in my family for ages. And from time to time I do come back for it, especially when I long for something light but unique.

The cake has got quite a distinctive flavour; the combination of poppyseed and apple works really well and the sweetness has been tempered by substituting white sugar with brown demerara.

The cake is flour-less and very moist; its sponge texture is achieved by slow and gentle stirring in the whisked egg whites.

If you fancy a poppyseed cake for tea, then you'll enjoy this recipe.

Ingredients:

• 1 cup poppyseed
• 5 apples
• 6 eggs
• 6 tablespoons cornmeal (polenta)
• 1 cup unrefined demerara sugar
• 125 g unsalted butter, melted
• 1 teaspoon cinnamon

Preparation:

1. Wash the poppyseed in a sieve and cook in unsalted water for about 30 minutes. Drain and let it cool aside.
2. Use a meat mincer or food processor to grind the poppyseed. Double grind it together with the sugar using the fine grinding plate.
3. Add the egg yolks and use a mixer to combine all the ingredients well.
4. Peel, deseed and grate the apples. Fold them into the mixture.
5. Add the melted butter, cornmeal and cinnamon.
6. In another bowl, beat the egg whites to stiff peaks and then gently and slowly stir them in using a wooden spatula.
7. Tip into a tin (30x25 cm) lined with baking paper and level the top. Bake in the pre-heated oven, at 180 °C, for about 50 minutes or until golden.
8. Let it cool before frosting.

For the chocolate frosting:

• 1 tablespoon cold water
• 1 heaped tablespoon unsalted butter
• 1 heaped tablespoon cacao powder
• 1 tablespoon demerara sugar

Preparation:

1. Put all the ingredients in a saucepan and bring to the heat. Stir frequently until the mixture is smooth and the sugar and butter have melted. Do not boil!
2. Let it cool slightly and spread over the cake. Serve and enjoy :)