Cook1 hr 15 min
I’ve given my father’s favourite plum and poppyseed cake a little bit of a twist with a layer of marzipan, poppyseed, quark cheesecake and apricots with Amaretto.
For the Pastry
- 100g cold unsalted butter, cubed
- 70g caster sugar
- Pinch of salt
- 240g plain flour
- 30g ground almonds
- 1 medium egg
For the Poppyseed Filling
- 375ml milk
- 100g caster sugar
- 1 tbsp honey
- 30g butter
- 250g poppy seeds, ground
- ¼ tsp cinnamon
- 1 tbsp dark rum, or use rum extract
- 2 tbsp semolina
- 2 medium eggs
- 160g marzipan
For the Quark Cheesecake Filling
- 750g quark
- 65g unsalted butter
- 100g caster sugar
- 2 large eggs
- 1 large egg yolk
- Grated rind of ½ a medium unwaxed bio lemon
- 1½ tsp vanilla essence
For the Apricot Topping
- 2 x 410g of apricots in juice
- 40ml amaretto liqueur
- 1 pack of clear quick jel
- 1 tbsp of icing sugar
- 30g toasted flaked almonds
- For the pastry, place the butter, sugar, salt, flour and almonds into a food processor and process until the mixture resembles fine breadcrumbs.
- Add the egg and process until the mixture comes together and forms a ball.
- You can do this by hand, using your fingertips to rub all the dry ingredients and the butter together then add the egg and lightly knead until combined.
- Wrap the pastry in cling film and place in the fridge to rest for 30 minutes.
- Meanwhile make the poppy seed filling. In a saucepan bring the milk, sugar, honey and butter to a boil. Turn the temperature to a medium heat and stir in the ground poppy seeds, cinnamon, rum and semolina. Keep stirring and cook the mixture over a low heat for 5 minutes until thick. Set aside to cool.
- Once cooled to room temperature beat in the eggs.
- Grease and line a 23cm spring form with baking parchment. Preheat the oven to 180C/160C fan.
- Roll out the pastry and use to line the base and sides of the tin and return to the fridge for another 15 minutes.
- Prick the base of the pastry all over and bake in the preheated oven for 10 minutes.
- Roll out the marzipan between two sheets of cling film into a 23cm circle and place on the pastry base and pour the poppy seed filling over the marzipan.
- In a large bowl using an electric hand whisk or in the bowl of your stand mixer, beat the quark, butter and sugar until smooth.
- Beat in the eggs and egg yolk one at a time until fully combined, then beat in the lemon zest and vanilla extract.
- Carefully pour or spoon the mixture over the poppy seed filling and smooth the top.
- Bake the cake in the preheated oven for 50 – 60 minutes until the edges are set but the centre is still slightly wobbly.
- Leave the cake to cool in the oven with the door ajar for 30 minutes before removing the cake from the tin to cool completely.
- Place the cake on a serving dish.
- Drain the apricots reserving the juices and arrange the fruit over the cake.
- Pour 100ml of the apricot juice, the amaretto liqueur and 60ml of water into a saucepan. Add the icing sugar and sachet of quick jel and, stirring continuously, bring to a boil.
- Take the saucepan off the heat and leave to cool and thicken slightly and then spoon over the apricots.
- Sprinkle with the flaked almonds.
Notes: The lemon I use weighed 90g.
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