For the “cake”:
- 1 cup flour (I used spelt flour)
- 1 cup semolina
- 1 cup sugar (I used palm sugar)
- 1 tbs. baking powder
- 4 Tbsp. coconut oil (only for the crumbs on top)
- handful of nuts (optional)
- 1,5-2,0 kg. apples (about 11 medium sized apples)
- 4 Tbsp. maple syrup
- 1 tbs. cinnamon
- vanilla extract
Poppy seeds layer:
- 2 cups ground poppy seeds
- 6 Tbsp. liquid (I used rice milk)
- 3 Tbsp. maple syrup
- handful raisins (soaked)
- Heat the oven to 180°C.
- Mix the flour of your choice with semolina, sugar and the baking powder. Divide the mixture into 3 equal parts. Take one part and mix it with coconut oil and chopped nuts of your choice (optional) until the texture is crumbly and put into the refrigerator.
- Grate your apples, add cinnamon, vanilla and maple syrup. Stir to combine. Don´t throw away the juice from the apples!
- Mix the ground poppy seeds with maple syrup, soaked and drained raisins and the liquid of your choice. It should be moist, but still a little crumbly.
- Line a round cake pan with parchment paper. Put the I part of the flour & semolina mixture into the cake pan and even it out.
- Layer it with half of the apples.
- Now, put half of the poppy seeds mixture on the apples.
- Cover the poppy seeds layer with the second part of the flour & semolina mixture, then add again the remaining part of the apples and poppy seeds mixture.
- Take out the flour & semolina mixture with the coconut oil and nuts from the refrigerator and besprinkle the top of the cake with these crumbs.
- Bake for about 35-40min. or until the top of the cake is golden & brown.
- Let it cool before slicing.