Poppy and apple cake

Batter:

200 g room temperature butter
1,5 dl unrefined cane sugar
2 eggs
2 dl potato starch
1 dl wheat or spelt flour
1 tsp baking powder
1 tsp lemon zest

Filling:

500 g apples, cored, peeled and chopped
1 dl poppy seeds
0,5 dl unrefined cane sugar
2 dl milk
1 tsp potato starch
1 tsp vanilla sugar
0,5 tsp ground cinnamon

First make the filling. Mix chopped apples with cinnamon. In a small pot combine milk, poppy seeds and sugar, bring to a boil. Add potato starch (mix it with a small amount of water first) and simmer until the mixture has thickened, but is still relatively runny (if it gets too thick add milk). Add vanilla sugar and pour the mixture over the chopped apples.

To make the batter whisk butter and sugar, add eggs one by one. In a separate bowl combine flours, baking powder and lemon zest, add to the egg mixture. Mix until well combined and pour into a 28 cm cake tin lined with baking paper. Add the apple and poppy mixture on top and even out. Bake at 200 degrees Celsius for 25-30 minutes, until the apples are soft and the cake is golden. Allow to cool before serving.