Apricot Poppy Seed Cake

For the apricot-poppy seed cake, first prepare the mixture for the cake base. For this, stir the sugar and yolks until foamy and then stir in the magarine. Mix wheat flour and whole wheat flour with baking powder and mix into the yolk mixture.

Now beat the egg whites with a pinch of salt until stiff and fold into the yolk-flour mixture. Then add the milk and mix gently until smooth.

Spread the mixture on a deep baking tray lined with baking paper, cut the apricots in half, remove the seeds and place them on the dough.

For the curd-poppy seed topping, beat the yolks with the sugar until foamy and then stir in the curd and poppy seeds. In a separate bowl, beat egg whites and a pinch of salt until stiff and fold into the curd-poppy mixture.

Fill the mixture into a piping bag and pipe it in serpentine lines onto the apricots so that you can still see some of the bottom. Bake the cake at 175°C top-bottom heat for about 45 minutes. Allow the apricot-poppy seed cake to cool and serve.

Preparation Tip:

The apricot-poppy seed cake can still be sprinkled with a little cinnamon before it goes into the oven!

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