Crustless apple, walnut and poppy seed cake (Flódni)

naturally gluten-free , dairy-free

Flódni is a unique traditional Jewish Hungarian dessert. The original recipe uses apples, poppy seeds, walnuts, plum jam and all these ingredients are baked into a flour crust. This recipe uses the three main ingredients: apples, poppy seeds and walnuts plus the plums but has no crust. It is a gluten free recipe, in fact it is a very clever gluten free twist to the original recipe as the carbohydrates come from the poppy seeds. Its sour, bitter and sweet flavors come together to give a distinct culinary experience.

Traditionally, it is made at the end of the year for Christmas and Hanukkah but can be eaten any time during the year. It is filled with symbolic meanings for the end of the year. Each layer is rich and decadent and according to folk traditions can supposedly bring prosperity, health and protection for the entire family.

I was inspired by the recipe that came from a website – credited at the end. I have been making this delicious alternative at Christmas time for years. I made some changes to the original recipe. I moved some sugar from the nut filling into the poppy seed filling. I also added plums to the poppy seed mixture and some alcohol to the apples. Oh and honestly adding a little ginger to the walnuts did wonders.

The poppy seeds need to be soaked for 1 hour. I think if you follow my recipe, the poppy seeds should have enough time to soak. I think assembling the poppy seed mixture first and then continue making the apple mixture should be adequate time. By the time you place the dish in the oven, the poppy seeds should have had enough time to soak if not feel free to wait longer before putting the dish in the oven. (This is just my addition to the recipe).

RECIPE

INGREDIENTs

Ingredients for the poppy seed layer

  • 200 g (about 1 cup) poppy seeds
  • 1 Tbsp melted butter (coconut oil for dairy free version)
  • 3 eggs, divided
  • 1/2 cup sugar
  • handful of raisins
  • prunes, chopped (I used 3 prunes but feel free to experiment)
  • 1 orange or 1/3 cup orange juice + 1 Tbsp dried orange peel

Ingredients for the apple layer

  • 1 kg (about 7 larger) tasty cooking apples
  • 1 Tbsp fresh chopped ginger or 1.5 tsp dried ginger ( cut and sifted)
  • 4 Tbsp sugar or honey
  • 1 tsp ground cinnamon + 1/4 ground cloves
  • pinch of salt
  • 2 Tbsp rum (optional)

Ingredients for the top egg-white layer

  • 150 grams (5 oz) ground walnuts
  • 4 egg whites
  • 1/4 – 1/2 cup sugar
  • 1 tsp fresh ginger or 1/2 tsp dried cut and sifted ginger
  • salt

METHODS

  • Preheat oven to 300 F (150 C). Lightly butter a baking pan (8 x 11.5 x 2″).
Preparing the poppy seeds
  • Please read my notes above on letting the poppy seeds soak.
  • Grind the poppy seeds. (Coffee grinder works well).
  • In a smaller bowl, mix the ground poppy seeds, melted butter, sugar, 3 egg yolks, prunes, raisins, orange juice and peel, pinch of salt. Set aside.
  • Beat the 3 egg whites until stiff. Gently fold the beaten egg whites into the poppy seed mixture from earlier.
  • Spread the poppy seed mixture onto a lightly buttered baking pan.
Preparing the apples
  • Wash, peel and core the apples. Grade them through the large holes of a cheese grader. Put the grated apples in a medium sized pot and cook it in a large pot on high medium heat until the liquid evaporates. When done add rum, ginger, ground cinnamon and cloves, pinch of salt and 4 Tbsp of sugar/honey. Set aside.
  • Spread the apple mixture on top of the poppy seed mixture. Place the dish in the preheated oven. Bake for 40 minutes.
Adding the nut mixture
  • Walnut/egg white topping: Have the ground walnuts ready. By the end of the 40 minutes, beat the 4 egg whites until stiff. Gently fold in the walnuts and the sugar. Spread this mixture on top of the apples and put the dish back into the oven. Decrease the temperature to 250 F (120 C). Bake for another 30 – 40 minutes.

Let it cool and settle. Serve at room temperature.

enjoy!

Source

Text and photos by twincitiesherbs.com

24 thoughts on “Crustless apple, walnut and poppy seed cake (Flódni)”

  3. Pingback: Winter / holiday dishes – Twin Cities Herbs

  4. I made last yr using canned poppyseed then added the fruit and egg whites. It was great. I didn’t have plain poppyseed.
    making this Christmas 🎄. It was/is a hit!!! Thank you.

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  5. Thank you for this recipe! I made it to use up some excess apples and my own poppy seeds. I didn’t quite have the amount of seeds needed as per the recipe, so I mixed in some ground hazelnuts which worked really well. This cake is so moist and delicious! My own twist: some home-made limoncello into the poppy seed layer.

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  6. Thank you for this recipe! I tried it to use up some excess apples and my own poppy seed, to which I added some ground hazelnuts because I didn’t quite have enough seeds as per the recipe. It worked really well and the cake is deliciously moist. My own twist: home-made limoncello into the seed layer. -:)

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      1. Thanks for updating! I guessed and used way more plum jam than recommended. It was still very tasty, just quite moist. I will try again with the correct ratios. I appreciate your recipes!

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      1. Thanks for the update. I just guessed and used a LOT more lekvar! It was still very good, and very moist! Thank you for sharing your recipe.

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