Apple sour cream cake
Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum
Poppyseed cheesecake
- Preparation and cooking time
- Prep:
- Cook: -
- plus resting and cooling
- Easy
- Serves 8 - 10
Skip to ingredients
For the base
- 325g plain flour
- 5g baking powder
- 125g icing sugar
- 125g butterplus extra for the tin
- 2 egg yolks
For the filling
- 250g poppy seeds
- 5 eggs4 separated
- 40g breadcrumbsplus extra for the tin
- 125g butterplus extra for the tin
- 30g caster sugar
- 1kg curd cheese
- 80g vanilla pudding(or use cornflour plus 1 tsp vanilla extract)
- ½ tsp almond essenceor extract
- 100g dark chocolate
- 50ml double cream
Method
step 1
Mix the ingredients for the cheesecake base together and knead into a dough – you may need to add a splash of water. Wrap and put in the fridge for 1 hr.
step 2
Heat the oven to 180C/fan 160C/gas 4. Butter a 25cm cake tin and sprinkle with breadcrumbs. Roll out the dough to the size of the baking tin and line the base or, if it is crumbly, press it into the tin. Prick it with a fork and bake it for 10-15 minutes, then cool.
step 3
Mix the poppy seeds with one whole egg and the breadcrumbs. Beat the butter and sugar until light and fluffy. Keep mixing and add the egg yolks, then the cheese in batches. Add a few drops of almond essence and the vanilla pudding or cornflour and vanilla extract. Finally, whisk the egg whites with a pinch of salt until stiff and gently fold them into the cheese mixture. Tip the poppy seed mixture on the cooled baked base and level it with a spatula. Pour the cheese mixture on top and spread it out evenly. Bake for 50mins-1 hour. Cool
step 4
For the chocolate coating, break the chocolate into pieces, add the cream and melt in the microwave or in a bowl set over a pan of water until you have a chocolate sauce. Drizzle over the cooled cheesecake.
