apricot poppyseed streusel cake
This apricot poppyseed streusel cake is soft, fruity and totally uncomplicated to make. The sweet, slightly sour apricots go wonderfully with the poppyseed cake and the crunchy streusel.
Servings Prep Time
1cake (approx. 25 x 25 cm) 10minutes
Cook Time
Servings Prep Time
1cake (approx. 25 x 25 cm) 10minutes
Cook Time
poppyseed cake
  • 4medium organic eggs
  • 3/4cup (cane) sugar
  • 3/4cup spelt flour
  • 1cup poppyseeds
  • 3/4cup neutral oil
  • 1pinch of salt
  • 12ripe apricots
  • 1/4cup cold butter
  • 1/4cup (cane) sugar
  • 1/2cup spelt flour
  • 1/4tsp salt
  1. Preheat the oven to 180°C. Line a cake tin (approx. 25 x 25 cm) with baking paper or grease it. Wash apricots, dry, halve and pit.
  2. Separate the eggs. Put the egg whites and salt in a bowl and mix until stiff.
  3. Put the yolks, sugar, poppyseeds, flour and oil in a separate bowl and whisk until frothy.
  4. Carefully fold the beaten egg white into the yolk flour mixture.
  5. For the streusel, put all the ingredients in a bowl and quickly crumble the butter with the other ingredients. Alternatively, you can put the ingredients in a blender and mix briefly until everything is combined. Don’t overmix though.
  6. Pour the dough into the cake tin. Top with the apricot halfs (cut face up) and finally top with the streusel. Bake for 30-40 minutes until the streusel are slightly golden.
  7. Allow to cool (slightly) before serving.