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Japanese Apple-poppy seed cake

Japanese Apple-poppy seed cake

Is it possible to bake a cake, in which there is not an ounce of flour? It turns out that easy! You would think that a chocolate cake? But it is not a gram of chocolate. This pie poppy, very poppy, incredibly poppy... these are the paradoxes of... For fans of poppy cakes in dogonku to my recipe of cheesecake with poppy seeds.

Cooking time- Number of servings-

Ingredients for Japanese Apple-poppy seed cake

Step-by-step instruction of cooking Japanese Apple-poppy seed cake

Step 1

Poppy pour boiling water and let stand for 10-15 minutes.

Step 2

Prepare the rest of the ingredients to have everything at hand. The oil should be at room temperature.

Step 3

Strain the poppy seeds 3-4 layers of cheesecloth and let the water drain well. You can do this in advance so that Mac could dry a little. Carefully grind in a blender or coffee grinder, add honey and stir.

Step 4

Separate the whites from the yolks. The oil is a little beat up (a couple minutes) and one by one stir in the egg yolks.

Step 5

Apples peel and core and grate carrot on grater (not cut!). In a few taps you can add apples to oil mixture.

Step 6

Add the semolina, baking powder, vegetable oil and sugar.

Step 7

Proteins vzbit in a cool foam...

Step 8

And 3 of call gently mixed into the dough.

Step 9

Pour into mold greased with vegetable oil (~ 22-24 cm). Bake at 180*C for approximately 45-55 minutes (depends on oven). I baked 55 minutes at 160*C, and at the first 30 minutes of closed form foil, and still the cake burnt at the edges, had to clean the grater when it is cold. The form was covered with baking paper.

Step 10

In a water bath melt the chocolate with the milk and cover the pie.

Step 11

Powdered sugar mix with water and lemon juice and pour on top of chocolate. Give a well to cool and stand for at least an hour or two, but you can night!