- 3/4 cup white sugar
- 5 eggs, separated
- 2 cups ground poppyseeds (about 9oz or 250g)
- 2 large granny smith apples, peeled and grated
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1/2 cup canola or vegetable oil
- 1/2 cup apricot jam
- 10 oz chocolate chips (about 250g)
- 1 tablespoon butter
- Line the bottom of a 9″ or 10″ round baking pan or springform with greaseproof paper, and grease the sides, then set aside.
- Preheat oven to 350f/180c.
- In a bowl, combine half of the sugar with the egg white, then whisk/beat until soft peas form. Set aside.
- Combine the remaining sugar with the egg yolks, and beat until yolks are pale and aerated, about 3-5 minutes.
- Add the poppyseeds, apple, flour, baking powder and oil. Mix until well combined.
- Add a small amount of the egg whites to the poppy mixture, and fold through with a spatula. When mostly combined, gently fold through the remaining whites.
- Gently scrape the mixture into the baking pan, and place into the oven to cook for 40 minutes. A toothpick inserted into the middle of the cake should come out clean when the cake is ready. Remove from oven and allow to cool.
- Invert the cooled cake onto a rack or serving plate, and peel back and discard the parchment paper.
- Melt the apricot jam in a small saucepan to loosen the consistency, then use a pastry brush to brush the top and sides of the cake with jam.
- Place the chocolate chips and butter in a microwave safe bowl, and melt in the microwave in 30 second increments, stirring each time. It should take 2-3 minutes total to melt depending on the strength of your microwave.
- Gently spread the chocolate mixture over the top and sides of the cake, and allow to set for 20 minutes before serving.
- It’s important to use ground poppyseeds which you can buy online, not poppyseed filling.
- Category: dessert
Keywords: cake, poppyseed, baked