Poppy seed cake for connoisseurs

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 75 g sugar
• 75 g butter
• 1 egg(s)
• 1 pinch of salt
• 250 g poppy seeds
• 100 g semolina
• 125 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 ml milk
• ½ bottle of bitter almond flavoring or rum flavoring
• 500 g apple compote
• 2 eggs (size M)
• ½ pack of raisins

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

the absolute best poppy seed cake

This poppy seed cake is just what a poppy seed cake should be – very thick, moist, and with raisins. Poppy seed cake lovers will love it. It’s always a hit at parties. Make a shortcrust pastry from the first 6 ingredients (flour to salt) and chill for 1/2 hour. Line a springform pan with the pastry (forming a rim). Grind the poppy seeds. Bring the milk, poppy seeds, salt, semolina, sugar, and vanilla sugar to a gentle boil, stirring constantly. Turn off the heat and remove the pan from the heat. Add the butter in pieces and melt. Then add the apple compote and spices. Whisk the eggs together and stir in. Finally, fold in the raisins. Pour the poppy seed mixture onto the pastry and bake at 180°C for 60 minutes. Be sure to let the cake cool in the pan, otherwise it will fall apart.