Apple cake with poppy seeds and marzipan

Ingredients for 1 servings:

• 150 g poppy seeds
• 375 ml milk
• 600 g apples
• 300 g butter
• 200 g cane sugar
• 100 g marzipan
• 5 eggs
• 2 tbsp lemon juice
• 3 g vanilla
• 1 pinch of salt
• 500 g flour (spelt flour)
• 1 packet of baking powder
• 250 g powdered sugar
• 2 tbsp lemon juice
• 1 tsp cocoa powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the milk and poppy seeds to a boil and let cool. Meanwhile, peel the apples, quarter them, remove the cores, and cut the quarters into small cubes. Cream the butter with the sugar and marzipan until light and fluffy. Gradually beat in the eggs, then stir in the lemon juice, vanilla, salt, and the milk and poppy seed mixture. Combine the flour and baking powder and stir briefly. Fold the apple cubes into the batter. Pour the batter into a greased and floured deep baking tray. Bake at 180°C (top/bottom heat) or 160°C (fan oven) for about 45 minutes, then let cool. For the glaze, mix the icing sugar with the lemon juice until thick. Take 1 tablespoon of this and spread the glaze over the cake. Stir the cocoa powder and a little more water, if desired, into the reserved tablespoon of glaze. Place in a freezer bag, cut off a small corner, and pipe stripes onto the glaze. The cake can easily be made the day before. Instead of powdered sugar icing, a chocolate coating also tastes very good.