A proper German ‘Kaffee und Kuchen’ (aka tea time) needs some sort of poppy seed cake.

Combine the poppy seed with a classic German cheesecake, add some crumbles and you get a delicious, simple irresistible cake.

It’s fluffy, crumbly and comes with the typical nutty poppy seed taste, plus a hint of vanilla.

No need to hold back, dig in!

Happy Baking!

Ingredients

For the base

300g flour

80g sugar

150g butter

1/2 tsp baking powder

salt

For the poppy seed filling

125ml milk

150g ground poppy seeds

50g sugar

1/2 tsp cinnamon

vanilla essence

For the cheesecake filling

750g quark or skyr

2 eggs

150g sugar

100ml double cream

vanilla essence

Method

Base

1. Preheat the oven to 160°C (fan) and grease a 24cm baking tin.

2. For the dough - mix the flour, sugar and baking powder in a bowl.

3. Add the diced butter and quickly knead until it comes together, forming a crumble texture.

4. Distribute 2/3 of the dough in the tin so that the entire bottom and the side are covered.

5. Put in the fridge to chill.

Poppy seed filling

1. For the filling - mix the milk, sugar and cinnamon in a pan. Bring to boil.

2. Mix in the poppy seeds and bring to boil once more.

3. Set aside to cool.

Cheesecake filling

1. For the filling - put the quark/skyr in a bowl and add one egg at a time. Whisk in the sugar and double cream.

To assemble

1. Spread the poppy seed filling onto the dough.

2. Pour the cheesecake filling on top.

3. Crumble the leftover dough mixture on top.

4. Bake for about 70 minutes.

5. Leave to cool on a wire rack.