recipe serves 12

Apple and poppy seeds cake

6 oz unsalted butter (1½ stick) room temperture
1 each egg
½ cup sugar
1 tsp vanilla
cup self rising flour
1 can poppy seeds filling ("Solo" - 12 ½ OZ.)
3 ¼ lbs grand smith apples, peeled, cored and grated
1/3 cup sugar
½ cup Kedem Tea Plain Biscuits, broken into small pieces

Preparation steps:
  1. In a large bowl mix by hand the butter, egg, sugar and vanilla. Gradually add the flour. Form a large ball of dough.
  2. On parchment paper roll out half of the dough to fit the bottom of a 10-inch diameter cake pan. Transfer the parchment paper and the dough to the 10-inch diameter cake pan.
    Note: The parchment paper should be large enough to cover the sides of the cake pan. The apples mix can leak liquids, so if the parchment paper is tall enough on the sides of the cake pan, the liquids stay in the cake pan.
  3. Spread the poppy seeds filling on the dough.
  4. In a large bowl combine the apples,sugar and broken biscuits. Pour the apples mix on the poopy seeds filling. Press the mix down.
  5. On floured surface roll out the 2nd half of the dough in 3-5 parts and then assemble them on top of the apples to create the top dough layer. The dough is too fragile to do it in one piece.
  6. Slightly poke the dough with a fork.
  7. Bake uncovered at 350F for 55-60 minutes. Bake on the top shelf of the oven.
  8. After the cake cools down, refrigerate for at least 6 hours.
Serving: The cake is better served chilled. It is also good room temperture.
Picture of recipe

Take note!
  • Measurements:
    Butter: 6 oz = 170 gram
    Apples: 3¼ lb = 8 small/medium apples
    Kedem biscuits: ½ cup = 6 biscuits