Description
This classic German Mohnkuchen is a sophisticated yet rustic dessert featuring a tender shortcrust pastry base, a rich and velvety poppy seed custard filling, tart fresh apples, and a crunchy almond streusel topping. Perfect for afternoon tea, this cake balances earthy, nutty poppy seed flavors with the bright acidity of apples, creating a nostalgic treat that feels like home. It is a forgiving, impressive bake that actually tastes better the day after it is prepared.
Ingredients
350g all-purpose flour
80g granulated sugar
1 pinch salt
175g cold butter, cubed
1 large egg
1/2 tsp almond extract
750ml whole milk
60g cornstarch
150g ground poppy seeds
100g sugar
1 tsp vanilla extract
3 medium apples, peeled and sliced
50g sliced almonds
Instructions
Combine flour, sugar, and salt in a bowl, then cut in the cold butter until coarse crumbs form.
Add the egg and almond extract, mixing until a dough forms; chill in the refrigerator for 30 minutes.
Whisk a small amount of milk with cornstarch to make a slurry.
Heat remaining milk with sugar in a saucepan, stir in ground poppy seeds, and bring to a gentle simmer.
Stir in the cornstarch slurry and cook until the mixture thickens into a heavy custard; cool slightly.
Preheat oven to 180°C (350°F) and grease a springform pan.
Roll out the dough and press into the pan bottom and up the sides.
Spread the poppy seed custard evenly over the crust.
Arrange apple slices in a pattern on top of the custard.
Sprinkle with sliced almonds and bake for 45-50 minutes until golden and set.
Notes
Store in an airtight container at room temperature for up to two days, or refrigerate for up to five days. It is recommended to let the cake rest for a few hours before serving to allow the custard to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg