Ingredients
For the cake batter:
- 4 large eggs, at room temperature
- 1¼ cups granulated sugar
- 2 oz (7 Tbsp) flour
- 1 tsp baking powder
- 14 Tbsp unsalted butter, at room temperature
- 6 oz apple sauce
- 7 oz finely ground poppy seeds (see Note)
For the chocolate ganache (optional):
- 4 oz bittersweet chocolate
- pinch of salt
- ⅓ cup heavy cream
Instructions
- Preheat oven to 325°F. Butter and flour a 9-inch springform pan.
- In the bowl of a mixer, beat the eggs and sugar for 10 minutes. In the meantime, mix the flour and the baking powder in a small bowl.
- Lower the speed of the mixer, beat in the butter and apple sauce until blended. Blend in the flour mixture and poppy seeds.
- Pour the batter into the pan and bake for 45-50 minutes, until a toothpick inserted into the center comes out with only crumbs. Let the cake cool completely.
- For the chocolate ganache, put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream and salt just to a boil. Immediately pour over the chocolate. Wait for 1 minute, then stir until the chocolate melts and the mixture is smooth. Let cool to room temperature and spread over the cake.
Notes
- To achieve the rich texture of the cooked poppy seed, the seeds need to be ground. The way to do it is with either an electric coffee grinder or with a blender, preferably a powerful one, such as Vitamix. As you grind the poppy seed they will become darker in color and will resemble almond flour in texture. Grind the poppy seed close to when you’re ready to cook with it, as it becomes rancid pretty quickly, especially when ground. If you have to grind in advance, keep it in a sealed container in the freezer until you’re ready to use.
- Store this cake in the refrigerator. Take it out of the fridge at least 30 minutes before you serve.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking`
- Cuisine: Ashkenazi