🇭🇺 Hungarian Apple & Poppy Seed Cake

 Ingredients

For the pastry:

500 g all-purpose flour

200 g unsalted butter, softened

120 g granulated sugar

2 eggs

1 tsp baking powder

1 tsp vanilla extract

2–3 tbsp sour cream

A pinch of salt

For the apple filling:

1 kg apples, peeled and grated

80 g sugar

1 tsp cinnamon

1 tbsp lemon juice

2 tbsp breadcrumbs

For the poppy seed layer:

200 g ground poppy seeds

100 g sugar

120 ml milk

1 tsp vanilla extract

1 tbsp honey

Zest of ½ lemon

For finishing:

Powdered sugar, for dusting

Instructions

Make the pastry:

Mix the flour, baking powder, salt, and sugar. Add the butter, eggs, vanilla, and sour cream. Knead until you have a soft, smooth dough. Wrap and refrigerate for 30 minutes.

Prepare the apples:

Mix the grated apples with sugar, cinnamon, and lemon juice. Let them stand for 10 minutes, then squeeze out excess liquid. Mix with the breadcrumbs.

Prepare the poppy seed filling:

Heat the milk with the sugar and honey. Stir in the ground poppy seeds, vanilla, and lemon zest. Cook for 2–3 minutes, then allow to cool.

Assemble the cake:

Preheat the oven to 180°C (350°F). Grease a 24–26 cm round cake pan.

Divide the dough into portions. Roll out one portion and place it on the bottom of the pan. Spread the poppy seed mixture over it, followed by the apple filling.

Create the top:

Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the filling, just like the cake in the photo.

Bake:

Bake for approximately 45–55 minutes, until the pastry is golden brown.

Finish:

Let the cake cool completely. Generously dust the top with powdered sugar, slice, and serve.

🇭🇺 Hungarian name

Almás-mákos pite — Hungarian Apple and Poppy Seed Pie/Cake.

Tip: For the best flavor, let the cake rest for several hours—or overnight—before slicing. The apple and poppy seed layers become

firmer and the flavors develop beautifully.