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The holidays are a time when we gladly reach for tried-and-true, traditional flavors, and poppy seed cake has held a special place among them for generations. The no‑knead poppy seed cake with apples combines festive character with modern simplicity — it requires no dough kneading, yet delights with a delicate, moist texture. It’s a great choice when you want to prepare a classic holiday cake in a quicker, less labor-intensive version, perfect for Christmas and cozy winter gatherings at the table.
Recipe for a no‑knead poppy seed cake
Preparation:
- Grate the apples on a coarse grater and mix them with the poppy seed filling.
- Crush or blitz the biscuits, add cocoa, and combine with melted butter.
- Divide the biscuit mixture into 3 equal parts and the poppy seed mixture into 2 parts.
- In a springform pan, layer as follows: biscuit mixture, poppy seed mixture, biscuit mixture, poppy seed mixture, biscuit mixture.
- Sprinkle the top of the cake with semolina.
- Bake for about 30 minutes at 180°C.
- Make a glaze from warmed cream and chocolate and pour it over the cooled cake.
- Before the glaze sets, you can sprinkle the top with dried fruit and nuts to give the cake a festive look.
Enjoy! ...because homemade is better!
