Ingredients for the poppy seed mixture:
Ingredients for the topping:
Make the poppy seed mixture: put all the ingredients into a large skillet and gently bring to a boil. Boil uncovered for 30minuts stirring occasionally. Remove from the heat and set aside to chill completely.
Preheat the oven to 190°C. Grease a baking tin with a bit of butter.
Separate egg yolks from whites. Beat egg whites until stiff, set aside.
In a bowl combine egg yolks with sugar, honey and melted butter, mix until they form a thick and creamy texture. Add sifted flours, dry yeast, cocoa powder, vanilla seeds, cinnamon, nutmeg, and mix thoroughly. Gradually add the poppy seed mixture stirring with a spatula. Add raisins, walnuts, hazelnuts, candied orange peel, dired cranberries and mix thoroughly. Gently stir in the chocolate pieces and egg whites. Spoon the batter into the baking tin, arrange apples on top and bake for about 40 minutes. Cool on a wire rack.
Meanwhile make the topping: put the Muscovado sugar in a small pan, and add a splash of water. Put on a low to medium heat and simmer gently for 2 minutes. Add the cinnamon and soya cream, and simmer for a further 10-15minutes. When the topping has reduced down, remove from the heat and let it cool down, then serve spooned over the cake.
GF – make sure the ingredient doesn’t contain traces of gluten!