Description
This Apple Poppy Seed Cake with Rum Raisins & Almond Streusel is a delightful dessert featuring a buttery shortcrust pastry filled with a creamy poppy seed custard infused with rum-soaked raisins, topped with fresh apple slices and a crunchy almond streusel. Baked to perfection, this cake offers a harmonious blend of fruity, nutty, and aromatic flavors, perfect for gatherings or special occasions.
Ingredients
Scale
Shortcrust Pastry
- 2 ¾ cups (350 g) all-purpose flour
- â…“ cup + 1 tbsp (80 g) sugar
- Pinch of salt
- ¾ cup + 1 tbsp (175 g) cold butter, in pieces
- 1 egg
- A few drops almond extract (optional)
Poppy Seed Custard Filling
- 3 cups (750 ml) whole milk
- ½ cup (60 g) cornstarch
- ¾ cup + 2 tbsp (165 g) sugar
- 2 cups (200 g) ground poppy seeds
- 1 good splash rum (1–2 tbsp)
- ½ cup (80 g) raisins
- 2–3 tbsp rum for soaking raisins
- 1 tsp vanilla extract
- Pinch of salt
Apple Topping
- 3–4 medium apples (peeled, cored, and sliced)
- Juice of half a lemon
Almond Streusel
- Remaining shortcrust dough
- ⅓ – ½ cup (40–50 g) sliced almonds
Instructions
- Prepare the rum raisins: Pour 2–3 tablespoons of rum over the raisins and let them soak for at least 30 minutes, or longer if possible to allow the raisins to absorb the flavor.
- Make the shortcrust pastry: Combine flour, sugar, and salt in a bowl. Add cold butter pieces and rub them into the dry ingredients with your fingers until the mixture becomes crumbly. Add the egg and quickly knead just enough to form a crumbly dough.
- Form the crust: Use about two-thirds of the dough to press evenly over the bottom of a greased and parchment-lined 9-inch (23 cm) springform pan. Roll small portions of dough into logs and press these around the inside edge to form a rim 1–1.5 inches (3–4 cm) high. Chill the remaining dough for the streusel topping.
- Prepare the poppy seed custard filling: In a saucepan, whisk cornstarch, sugar, salt, and a small splash of milk until smooth. Gradually whisk in the remaining milk, then stir in the ground poppy seeds.
- Cook the custard: Cook the mixture over medium heat, stirring constantly until it thickens and reaches a gentle boil. Let it simmer for about 1 minute to activate the cornstarch fully.
- Add flavorings and raisins: Remove the custard from heat, stir in the rum and vanilla extract. Drain the soaked raisins and fold them into the warm custard. Let it cool for about 10 minutes.
- Prepare the apples: Peel, core, and slice the apples, then toss them with lemon juice to prevent browning.
- Assemble the cake: Spread the poppy seed custard evenly over the prepared crust. Arrange the apple slices smoothly on top of the filling.
- Make the almond streusel: Mix the chilled remaining dough with sliced almonds, then crumble it loosely over the apples as a streusel topping.
- Bake the cake: Bake in a preheated oven at 325°F (160°C) using top/bottom heat for about 60 minutes. This low temperature ensures even baking so the crust stays light, the filling sets gently, and the streusel becomes golden without burning.
- Alternative baking: Alternatively, bake at 350°F (180°C) for 45–50 minutes. If the streusel browns too fast, loosely cover the cake with foil toward the end of baking.
- Cool and serve: Allow the cake to cool completely in the pan before slicing so the filling can set fully for clean slices.
Notes
- Soaking raisins in rum improves their flavor and texture and is recommended for at least 30 minutes or longer.
- Use cold butter for the shortcrust to achieve a tender, crumbly texture.
- Peeling and tossing apples with lemon juice prevents discoloration and adds a slight tang.
- Low-temperature baking avoids over-browning the crust and streusel while ensuring the custard sets properly.
- Letting the cake cool in the pan before slicing results in cleaner, more presentable pieces.
- Almond extract in the dough is optional but adds a lovely subtle flavor complementing the streusel.
