INGREDIENTS
POPPY CAKE
- 1 cup of ground poppy seeds (dry)
- 1 cup of milk
- 2 eggs (at room temperature)
- 1/2 cup of vegetable oil
- 240 g (1 and 1/2 cup) wheat flour
- 2 spoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 cup of sugar
- 1 teaspoon of cinnamon
- 1 apple
BOTTOM
- 100 g petit beurre butter cookies
- 40 g butter
FROSTING*
- 2 tablespoons of lemon juice
- 1/2 cup of powdered sugar
PREPARATION
- Pour dry ground poppy seeds into a small pot and pour 1 glass of hot milk. Mix and leave to cool.
- In the meantime, prepare the base : grind the cookies in a blender with butter and place them on the bottom of a 20 x 24 cm baking tin .
- Preheat the oven to 180 degrees C.
- Put all the soaked poppy seeds with the rest of the milk in a bowl, add eggs and vegetable oil. Mix with a spoon until the ingredients are combined.
- Pour flour into the second bowl, add baking powder, baking soda and sugar. Mix thoroughly.
- Peel the apple and grate it on a larger grater, mix with cinnamon.
- Add the poppy seed mixture to the bowl with flour and mix gently and slowly with a spoon, just until the ingredients are first combined (do not mix for too long!). Halfway through mixing the ingredients, add the grated apple.
- Place the dough on the bottom, smooth the surface and place in the preheated oven. Bake for approx. 30 minutes (until the stick is dry).
- After baking, remove from the oven and pour the icing: heat the lemon juice, then mix with powdered sugar.
TIPS
* the photo shows a double portion of icing with 1 cup of powdered sugar