Torta ai Semi di Papavero e Mele (Poppy Seeds and Apple Cake)

Have you ever tried a butter-less, gluten free cake? I ate this delicious cake for the first time in South Tyrol. I was immediately struck by the delicate taste, in addition to the absence of butter and wheat flour in the recipe. The butter is replaced by poppy seeds, and wheat flour by gluten -free almond flour, but rich in protein, fats, vitamins and minerals. The cake with poppy seeds and apples is a typical German dessert, but also enjoyed in Trentino Alto Adige, a region in the north of Italy that was part of Austria until the beginning of the last century. The recipe is simple and includes eggs, sugar, poppy seeds and grated apples. After slow cooking in the oven, the cake is decorated with marmalade and toasted almond slices on the side. In fact, the poppy seeds blend very well with the citrus flavor, a real treat!
Poppy seeds are used mainly in bakery and confectionery, but we should not confuse the seeds with seed pod and straw. The seeds contain very low levels of opiates. The seeds are really healthy because they are rich in linoleic acid, omega 6, vitamins (vitamin E ) and minerals. They are used to treat anxiety and stress and, in fact, have a mild sedative and calming effect. You can enjoy this inviting and elegant dessert after dinner or in the afternoon with a good cup of tea or coffee.

TORTA AI SEMI DI PAPAVERO E MELE (POPPY SEEDS AND APPLE CAKE)

Preparation time: 1 hour        Cooking time: 50 minutes            Servings: 8

INGREDIENTS

200 g (1 cup) granulated sugar
6 whole eggs
200 g (1 1/3 cups) ground and toasted almond flour
3 grated apples
200 g (1 cup) poppy seeds
1 teaspoon vanilla
50 ml (¼ cup) rum
350 g (about 1 cup) orange marmalade (puree)
120 g (1 cup) toasted almond flakes
1 slice of candied orange

DIRECTIONS

1. Preheat oven to 160 ° C (320 °F)
2. In a non-stick skillet over low heat toast the almond flour for 4-5 min., stirring with a wooden spoon. Allow to cool and set aside
3. In a large bowl, beat the eggs and sugar with an electric mixer until mixture is fluffy. Add ingredients in the order according to the list above. Stir with a wooden spoon, and not with an electric whisk, to prevent overheating of the poppy seeds
4. Coat the bottom of the spring form pan (25 cm in diameter) with baking paper previously wet under running water and wrung out. Pour the batter into the pan
5. Bake for approx. 50-60 min.
6. In the mean time in a nonstick pan toast the almond flakes with a teaspoon of sugar. Cool and set aside
7. Allow the cake to cool on a rack. Remove from the pan, cover with orange marmalade and decorate the sides with the toasted almond flakes. At the center of the cake you can place a slice of candy orange peel to give a touch of color. Paola