Time: --
Complexity: easily

Sponge cake poppy seeds with walnuts and amber dried apricot sauce.

Ingredients:

• 80 g softened butter
• 210 g of sugar
• 4 eggs
• 20 ml light rum
• 120 g poppy seeds + 5 g more for decoration
• 60 g peeled walnuts
• 100 g sifted flour
• 5 physalis berries for decoration

Dried apricot sauce:

• 100 g dried apricots
• 30 g raspberry puree
• 60 g of sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, rum, poppy, walnuts, flour, ground cherries, dried apricots, raspberry

We recommend

Preparation:

Step 1
• Beat the butter and sugar until fluffy and the sugar is completely dissolved. Continue whisking while adding the eggs and rum.
Step 2
• Place the poppy seeds in cheesecloth and soak in warm water. Squeeze them out, pour them into a blender along with the walnuts, and grind. Combine with the egg-butter mixture, add the flour, and knead.
Step 3
• Line a cake pan with parchment paper and pour the mixture into it. Bake for 30-35 minutes at 180°C. Then remove and cool in the pan.
Step 4
• For the sauce, finely chop the dried apricots, cover them completely with water, and simmer until soft. Cool and blend until smooth. For a more intense flavor, add raspberry puree and sugar and mix thoroughly.
Step 5
• Cut the cake into pieces, pour sauce over each piece, garnish with poppy seeds and physalis and serve.

Votes: 3