Poppy seed sponge cake with peaches and black grapes

Name: Poppy seed sponge cake with peaches and black grapes
Ingredients: 5 eggs; 1/4 teaspoon salt; 5 tablespoons sugar; 50 g poppy seeds; 5 g baking powder; 1 tablespoon lemon juice; 5 tablespoons mineral water; 7 tablespoons all-purpose flour; 1 tablespoon all-purpose flour for the pan; 1 tablespoon oil; 2 tablespoons semolina; 2 large ripe peaches (approximately 400 g); 150 g black grapes; 1 tablespoon powdered sugar; 1/4 teaspoon ground cinnamon

Dessert - Poppy seed sponge cake with peaches and black grapes by Mariuca A. - Recipia

Poppy seed sponge cake with peaches and black grapes bakes at 175°C, with the fruit arranged on top. The crumb stays airy and slightly grainy from the poppy seeds, while the peaches and grapes soften without disappearing into the batter. I choose ripe but firm peaches so the slices keep their shape after baking. Prep: 20 minutes. Cook: 35 minutes. Rest: 60 minutes. Total: 115 minutes. Servings: 8. About 210 kcal and 7 g protein per serving.

Ingredients

5 eggs
1/4 teaspoon salt
5 tablespoons sugar
50 g poppy seeds
5 g baking powder
1 tablespoon lemon juice
5 tablespoons mineral water
7 tablespoons all-purpose flour
1 tablespoon all-purpose flour for the pan
1 tablespoon oil
2 tablespoons semolina
2 large ripe peaches (approximately 400 g)
150 g black grapes
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon

Preparation

1. Heat the oven to 175°C. Grease a 25 x 35 cm pan with 1 tablespoon of oil and dust it with 1 tablespoon of flour. 2. Separate the egg whites from the yolks. Beat the egg whites with 1/4 teaspoon of salt until stiff peaks form. 3. Beat the yolks with 5 tablespoons of sugar until doubled in volume. Add the poppy seeds and the baking powder mixed with the lemon juice, then gradually mix in the 5 tablespoons of mineral water. 4. Add the flour and fold it in gently. Add the egg whites in two batches and fold from the bottom up until no white streaks remain. 5. Pour the batter into the pan and sprinkle the semolina evenly over it. Arrange the peach slices and grapes on top. 6. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean and the top is lightly golden. Leave the cake to cool a little, then dust it with the powdered sugar and cinnamon. Wait until it has cooled completely before cutting it.

Notes

Choose ripe but still firm peaches; very soft ones release more juice onto the surface of the batter. Thin slices soften faster, while thick ones may extend the baking time a little. If the peaches are very juicy, pat them dry before arranging them in the pan. Grapes with seeds can be cut lengthwise and seeded with the tip of a knife. You can replace the poppy seeds with 50 g of ground walnuts, which changes the flavor and adds an allergen. The sponge cake contains gluten and eggs. I serve it with plain yogurt. I put it in the oven at least an hour before the meal, and for a double batch I use two pans, not one deeper pan. Keep the pieces covered in the refrigerator for up to 3 days.