Poppy Streuselkuchen with Pomegranate

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Poppy seed cake is a German classic and wildly popular throughout Germany. But even a classic can be spiced up a little. This poppy seed cake recipe with fresh pomegranate seeds is juicy, fruity, and nutty - everything that makes a good cake. It is worth every calorie and will definitely end up on the coffee table more often from now on. Instead of pomegranate, you can also use cherries, berries or stoned fruits.

 

Base & Streusel Topping	Poppy Filling
300 g White spelt flour (German #630) 50 g Whole-grain rye flour 100 g Sugar Pinch of salt 200 g Unsalted butter, cubed 1 Egg, medium 1/2 tsp Cinnamon powder 2 tbsp Hazelnuts, chopped	500 ml Milk 150 ml Heavy cream 75 g Butter 120 g Coconut sugar (or raw sugar) 1 tsp Lemon zest 200 g Poppy seeds, ground 60 g Semolina 2 tbsp Freshly squeezed lemon juice 2 tbsp Rum 2 Egg yolks 250 g Pomegranate seeds

1. Mix the white spelt flour, whole rye flour, sugar and salt in a large mixing bowl. Add in cubed butter, egg and rub them into flour mixture with your hands, creating a crumbly mixture. Grease the base of a 24-26 cm springform pan or line with a baking paper. Reserve 1/2 cup streusel and transfer the remaining to the pan, gently pressing mixture onto the bottom and up the sides of the pan, about 4-5cm high. Chill the crust for about 30 minutes.
2. Add cinnamon powder and chopped hazelnuts to the reserved streusel. Chill the topping as well until ready for use.
3. For the filling, slowly bring the milk, cream, butter, coconut sugar, lemon zest and poppy seeds to a boil. Stir in the semolina and cook for 3 minutes, stirring, until the mixture thickens. Pour the mixture into a bowl. Stir in lemon juice, rum and egg yolks and leave to cool.
4. Preheat the oven to 190C/375F. Prick the pastry base several times with a fork. Crumple up a sheet of baking paper, smooth it out again and place it on top of the pastry. Fill with dried beans or lentils or pie weights. Pre-bake the crust in the preheated oven for 15 minutes. Remove the weights and bake for a further 5 minutes.
5. Spread 1/3 of the poppy seed mixture on the base, top with half of the pomegranate seeds, spread the remaining poppy seed mixture on top. Top with remaining pomegranate seeds and sprinkle with streusel on top.
6. Bake for 45-50 minutes until the top is golden, covering with a sheet of baking parchment after 30 minutes if necessary. Place the cake on a cooling rack and set aside for at least 2 hours to cool. Serve dusted with icing sugar or whipped cream if desired.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com