Apple And Poppy Seed Cakes Recipe

Name: Apple And Poppy Seed Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None small cooking apples, peeled, cored and grated; None None Juice of 1 lemon; 50 g butter, plus extra for greasing; 1 tbsp poppy seeds, plus extra to garnish (optional); None None fine breadcrumbs, for coating; 3 medium eggs, separated; 100 g caster sugar; 1 tsp vanilla extract; Pinch None salt; 150 g plain flour, sifted; 2 tsp baking powder; None None custard, to serve (optional)

Servings: persons

3 None small cooking apples, peeled, cored and grated
None None Juice of 1 lemon
50 g butter, plus extra for greasing
1 tbsp poppy seeds, plus extra to garnish (optional)
None None fine breadcrumbs, for coating
3 medium eggs, separated
100 g caster sugar
1 tsp vanilla extract
Pinch None salt
150 g plain flour, sifted
2 tsp baking powder
None None custard, to serve (optional)

1
Preheat the oven to 325u00b0F. Mix the apple with the lemon juice and set aside. Heat the butter in a small skillet, add the poppy seeds and cook, stirring gently, for 2 mins. Remove and cool to room temperature.
2
Grease a 12 hole muffin pan with butter and coat each hole with the breadcrumbs. Shake out any excess breadcrumbs.
3
Using an electric hand whisk, beat the egg yolks with the sugar and the vanilla extract. Beat for 3-5 mins until fluffy. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4
Fold the flour and baking powder into the egg yolk mix, stir in the poppy seeds and the egg whites and finally the apples. Fill the muffin holes so they are two-thirds full. Bake for 25-30 mins until cooked through. Cool on a wire rack for 30 mins. Remove from the muffin pan and serve sprinkled with extra poppy seeds if desired.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 None small cooking apples, peeled, cored and grated, None None Juice of 1 lemon, 50 g butter, plus extra for greasing, 1 tbsp poppy seeds, plus extra to garnish (optional), and more.

Yes, Apple And Poppy Seed Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple And Poppy Seed Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions