This poppy seed cake with apples is wonderfully soft and moist, with a generous layer of creamy mascarpone topping. 🍎🤍 The combination of ground poppy seeds, juicy apples, vanilla, and light cream makes it the perfect cake for anyone who loves traditional homemade desserts.
Ingredients:
Poppy seed cake:
- 5 large apples
- 1 packet vanilla sugar
- 3 eggs
- 200 g granulated sugar
- 100 ml lukewarm semi-skimmed milk
- 40 ml oil
- 140 g all-purpose flour
- 1/2 packet baking powder
- 115 g ground poppy seeds
Mascarpone cream:
- 250 ml whipping cream
- 3 tbsp powdered sugar
- 230 g vanilla mascarpone or plain mascarpone
- 4 tbsp thick plain yogurt
For finishing:
- cocoa powder
The grated apples keep the poppy seed sponge beautifully moist, while the mascarpone and whipped cream topping adds a light, creamy finish. A little cocoa dusted over the top balances the sweetness and makes the cake look beautiful when served.
This is also one of those cakes that actually tastes even better after resting in the fridge for a few hours. The flavors have time to come together, the cream sets beautifully, and every slice becomes wonderfully soft and juicy.
You can find this recipe on my Instagram HERE.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Poppy Seed Cake with Apples and Mascarpone Cream
Ingredients
Method
- Wash and peel 5 large apples. Grate them coarsely, sprinkle with 1 packet of vanilla sugar, and mix.
- In a bowl, beat 3 eggs with 200 g granulated sugar until light and fluffy (about 4 minutes).
- Pour in 100 ml lukewarm semi-skimmed milk and 40 ml oil and mix.
- Gradually add 140 g sifted all-purpose flour mixed with 1/2 packet of baking powder while continuing to mix.
- Finally, add 115 g ground poppy seeds. Mix and pour the batter onto a greased and floured baking tray (approximately 39 × 24 cm).
- Spread the grated apples evenly over the top. You don’t need to squeeze all the juice out of the apples – a little juice should remain at the bottom of the bowl.
- Bake at 180°C (350°F) for 25–30 minutes. Let the cake cool completely.
- In another bowl, whip 250 ml whipping cream with 3 tbsp powdered sugar.
- In a separate bowl, mix 230 g vanilla mascarpone (or plain mascarpone) with 4 tbsp thick plain yogurt until smooth.
- Once the mascarpone mixture is smooth, add the whipped cream and gently fold everything together.
- Spread the cream over the completely cooled cake and refrigerate for at least 3 hours. It tastes best after it has had time to rest.
- Before serving, dust the top with cocoa powder.
