Mom’s Poppy Seed Apple Cake

Merry Christmas – Feliz Navidad – Frohe Weihnachten – Happy Holidays!

This has been a very busy December for us here at Nutty Kitchen, as I am sure yours has been too. This year just seemed to fly by.

Today I wanted to share an old recipe from my mom’s famous kitchen with you. It’s truly an amazing treat that’s very moist and decadent. I made this for my birthday this past Sunday, and it happens to be one of Henry’s favorite sweets. It is quite easy to make and turns out amazing every time.

So here’s how you go about it.

You will need the following ingredients:

700 grams tart apples (I use small pink lady apples that come in a bag)
1/4 to 1/2 cup raw local honey (we prefer ours with a 1/4 cup)
5 eggs
150 grams ground poppy seeds
1/2 tsp baking powder
1/2 cup organic plump raisins
50 grams blanched almond flour
a little lemon zest

Pre-heat your oven to convection 350 F. Lightly grease a non-stick round cake pan with some coconut oil and set aside. In a small mixing bowl beat egg whites until totally stiff and set aside. In medium to large size mixing bowl beat egg yolks until a little frothy, add honey, almond flour, poppy seeds, raisins, lemon zest and baking powder. Mix very well until it is all blended. Peel apples and shred them leaving all juices to add to the mixture, Mix well until it’s blended, and then gently fold in the stiff egg whites. Be sure that the mixture does not show any big white lumps of egg whites, it has to be perfectly “folded” in with a spatula – not the hand mixer. Pour the cake batter into the cake pan and bake for 40 – 45 minutes. Check with a metal kabob stick to see if it’s done.