Poppy seed and nut apple cake

Ingredients for 1 servings:

• 160 g flour
• 70 g poppy seeds, ground
• 50 g hazelnuts, ground
• ½ pack of baking powder
• ½ tsp cinnamon
• 130 g sugar
• 170 g butter
• 4 eggs
• 3 rum
• 125 ml cream
• 500 g apples
• Fat and flour for the mold
• 150 g raspberry jam
• 3 tbsp rum
• 1 pack of cake glaze
• Whipped cream
• Cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Cream the softened butter with the sugar and eggs, then stir in the remaining ingredients. Spread the batter into a greased and floured 28cm springform pan. Peel, quarter, core, and thinly slice the apples, then place them all around the batter. Bake in a preheated oven at 160°C (convection oven) for about 35 minutes (test with a skewer). Do not remove the springform pan rim yet. Heat the jam and stir well with the rum until smooth. Prepare the glaze according to the instructions. Add the jam and spread it over the cake. Let it cool. Serve with whipped cream and a touch of cinnamon on top.