Ingredients:
Cake:
40 g. butter
2 tablespoons vegetable oil
90 g. brown sugar,
90 gr. “Demerara” sugar
1 tbsp honey
Zest of one lemon
1/4 tsp vanilla essence
1 egg
1 egg yolk
70 g. poppy seeds (ground)
90 gr. flour
5 g. (1/2 bag) baking powder
60 oz. white chocolate, finely chopped
100 grams. sour cream
50 grams of apple puree and some rum
2 tablespoons vegetable oil
90 g. brown sugar,
90 gr. “Demerara” sugar
1 tbsp honey
Zest of one lemon
1/4 tsp vanilla essence
1 egg
1 egg yolk
70 g. poppy seeds (ground)
90 gr. flour
5 g. (1/2 bag) baking powder
60 oz. white chocolate, finely chopped
100 grams. sour cream
50 grams of apple puree and some rum
Glazing:
40 gr. white chocolate
20 gr. butter
A bit of lemon zest
20 gr. butter
A bit of lemon zest
Process:
Pre-heat the oven to 160C.
Mix butter, vegetable oil, sugar, honey, lemon zest and vanilla
essence. Using blender “beat” it into a light cream. Then add the egg
and blend further until a uniform mass is obtained. Then add the
additional yolk, and again, “beat” into a uniform mass.
Sift in the flour with the baking powder, add poppy seeds and mix
(manually, not using the blender). Add the remaining ingredients
(chocolate, rum, sour cream and apple puree) and again mix into a
uniform mass.
Using a baking form for English cakes, bake for 40-45 minutes.
Glazing – melt chocolate and butter together on a steam (using bain-marie
construction) add the zest, mix and chill slightly. Pour on the cake
(when its slightly chilled as well) and let the mass solidify.
