Apple-poppy seed cake from the loaf pan

For 15 pieces
  • 1 lemon
  • 2 small apples
  • 200 g butter or margarine
  • 160 g Sugar
  • 1 Package Vanillin-Sugar
  • 6 Eggs (size M)
  • 350 g Flour
  • 1 packet Baking powder
  • 3 EL Milk
  • 4-5 tbsp ready-to-bake poppy seed mix
  • 2-3 EL thickened cranberries (glass)
  • 250 g Icing sugar
  • red food coloring
  • fat and flour
120 minutes
light
1.
Halve the lemon, squeeze out the juice. Peel apples and cut into small cubes and drizzle with 1 teaspoon of lemon juice. Cut the fat into pieces. Mix the fat, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one by one. Mix the flour and baking powder and stir into the dough alternately with the milk. Halve the dough and stir in half of the poppy seed mixture. Put the apple cubes under the other half. Grease the loaf tin and sprinkle with flour. Alternately spoon the dough into the mold, placing a little cranberries on each light-colored blob of dough. Bake cakes in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 50-60 minutes. Take the cake out of the oven, turn it out of the tin after 10 minutes and let it cool on a wire rack. Sift powdered sugar into a bowl. Add 3-4 tablespoons of lemon juice and stir to form a thick glaze. Remove 1 large tablespoon of the glaze and color it dark pink with food coloring. Spread the white icing on the cake and let it run down the sides. Pour pink icing into a plastic piping bag, cut off the tip and sprinkle over the cake in strips
2.
1 hour waiting time
1 piece approx.:
  • 350 kcal
  • 1470 kJ
  • 6 g protein
  • 15 g fat
  • 49 g carbohydrates

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