Rachel Roddy’s apple, honey and poppy seed cake

This one‑bowl, everyday cake draws on a neighbour’s Polish miodownik and the tortino di mele e papavero enjoyed in Bolzano. Honey keeps the cake moist and, because its sweetness comes largely from fructose, it tastes sweeter even when less is used; 160g is suggested.

Small amounts of amino acids in honey enhance the Maillard reaction, giving a chestnut‑coloured crust and a deep, nutty flavour. Most honeys will work, but chestnut and Greek pine are recommended for their malty notes that pair well with apple and the slightly bitter, soil‑like taste of poppy seeds.

For apples, avoid anything too shiny and try many varieties; russets, Cox’s Orange Pippin and mela annurca are singled out for their sweet, creamy, drier flesh. The apples need not be peeled — the skin adds colour and texture — but you can peel them if you prefer, then slice thinly by hand or with a mandoline.

apple cake, honey, poppy seeds, miodownik, bolzano, chestnut honey, russet, cox's orange, mela annurca, maillard reaction