Juicy poppy seed cake with rum, quinces and apples
Ingredients
- 250 g quark
- 250 g sugar
- 250 g flour
- 200 ml oil
- 200 g poppy seeds, ground
- 2 tbsp rum
- 1 p baking powder
- 6 eggs
- 100 ml milk
- 150 g Quinces
- 150 g apples
- raisins, optional
- sesame seeds, optional
Utensils
- pot
- knife
- spoon
- bowl
- springform pan
- hand mixer
Instructions
- Core the quinces and apples, cut into eighths and boil in water for approx. 10 minutes.
- Separate the yolks from the whites.
- Mix the yolks with the sugar.
- Add the oil, quark and milk and continue to mix.
- Baking powder, poppy seeds and Mix the flour together and fold into the dough.
- Beat the egg whites until stiff and fold in.
- Pour the dough into a springform pan.
- Distribute the quinces and apples in a circle over the dough.
- Add raisins and sesame seeds, if you like.
- Den Bake the poppy seed cake at 180 °C for approx. 30 minutes.
Freshly ground poppy seeds do not keep for long! Alternative would be poppy seed baking or dry mixes. The poppy seed cake also tastes delicious with pears!
