Apple Poppy Seed Cupcake with Pistachios

For apple-poppy seed cupcake with pistachios, first preheat the oven to 180 °C (top/bottom heat). Grease a round baking pan and sprinkle with flour.

Coarsely chop the pistachios (total amount).

For the topping, wash and core the apple and cut into very thin slices. Immediately sprinkle with lemon juice.

For the dough, place all ingredients in order in a large mixing bowl and mix thoroughly until a combined mixture is formed.

Pour batter into prepared pan and top with apple wedges. Sprinkle remaining pistachios on top and sprinkle sugar over the entire surface of the cake.

Bake in a hot oven for about 50-60 minutes. Halfway through the baking time, cover the pan with aluminum foil if necessary.

Let the apple-poppy seed cupcake with pistachios cool in the pan and serve warm or cold.

Preparation Tip:

Apple poppy seed cupcake with pistachios can also be prepared with grated nuts or coconut instead of poppy seeds, for example.

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