Fruity Poppy Sheet Cake

Ingredients:

Yeast dough:
250 g wheat flour
1 sachet dry yeast
150 g crème fraîche
50 g sugar
1 pinch of salt
1 sachet grated lemon zest
1 egg

Topping:
350 ml milk
250 g ground poppy seed
2 tins of halved apricots
(drained weight 480 g each)
75 g sugar
1 egg
1 sachet grated lemon zest
100 g chopped almonds
1 sachet vanilla pudding powder

For sprinkling on top:
Icing sugar

1. Carefully mix the flour and yeast in a mixing bowl. Add the rest of the ingredients and use a mixer (dough hooks) to blend it all, starting briefly at the low speed and then a the highest speed setting until it forms a smooth dough.

2. Cover the dough and leave it to rise in a warm place until it has visibly increased in size.

3. Knead through the dough one more time on a lightly floured work surface, then roll it out on a baking tray.

4. Bring the milk to the boil for the topping. Pour the milk over the poppy seeds and leave to soak for around 30 minutes.

5. Fold the sugar, egg, lemon zest and almonds into the poppy mass. Mas half of the apricots and dice the rest.

6. Mix the pudding powder with the mashed apricots and then fold the mixture into the
poppy mass. Spread the apricot and poppy seed mixture on top of the rolled out dough, add the diced apricots. Leave to rise for another 10 minutes.

7. Slide the baking tray into the preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). The Fruity Poppy Sheet Cake will be ready after approx. 30 minutes.

8. Place the baking tray onto a cake rack and allow the cake to cool. Sprinkle with icing sugar before serving.