When I started Tali’s Artisanal, my gluten free bakery, my primary goal was to create gourmet gluten free desserts that are as delicious as any other dessert, gluten free or not. I wanted to introduce new interesting flavors that are not mainstream Americana. Flavors that would appeal to people who are looking for unique gourmet products, but also need them to be gluten free. ‘No compromise’ was the name of the game.
This delicious apple poppy cake was one of the recipes I created for my cake business. I was inspired by some Israeli recipes for apple and poppy seed cakes. I could vividly imagine the flavors of Central and Eastern Europe, when combining poppy seeds and tart apples with ingredients such as lemon zest and raisins. I knew I had to make this cake happen. And I did.
The cake has immediately become one of my favorites. Whenever I’m in the mood for some good old European dessert, this cake hits the spot. Unfortunately, it wasn’t one of my best sellers. I guess the American palette prefers other flavors. Some of my customers, though, would come especially for this wonderful cake.
So here is the recipe, not in its gluten free version, although if you want it to be GF, just switch the all purpose flour with some GF cake flour blend (make sure it has xanthan gum in it, or else add ½ tsp of xanthan to the recipe).
Hope you enjoy the cake as much as I do.
¾ cup (70g) almond flour
1 cup (140g) all purpose flour
2 tsp baking powder
½ teaspoon baking soda
½ cup (75g) ground poppy seeds
½ teaspoon salt
1tbs lemon zest
1 ¼ cups (250g) sugar
½ cup (100g) vegetable oil
½ cup (120g) apple sauce
4 shredded granny smith apples
1/3 (50g) cup raisins
In a bowl, mix the flours, poppy seeds, spices and lemon zest, and set aside.
In a mixer, combine the oil, sugar, applesauce, and eggs and mix for 5 min.
While mixer is still on (on the lowest speed), add in the flour mix, and mix until all flour is incorporated. Add the shredded apples and give an extra stir.
Pour the batter into one 8” round baking pan or two 8”x4” loaf pans, and sprinkle with the raisins on top. Using a spoon or your finger, push the raisins a little into the batter so they don’t burn when baking in the oven.
Bake in a preheated 350F oven for 30 minutes for the loaf cakes and 45-50 minutes for the round cake.
The cake is ready when a toothpick inserted in the middle of the cake comes out clean or with a few crumbs.
Lovely cake! Shabbat Shalom, dear Tali!
Shabbat Shalom to you as well, Dolly!
So yummy it is 🙂
Glad you like it ?
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