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Poppyseed with Apples

  • 2 cups of poppy seeds
  • 6 eggs
  • 2 tablespoons of butter
  • 100 g erythrol
  • 750 g of apples
  • 6 tablespoons semolina
  • 1 teaspoon of baking powder
  • almond flavouring
  • 50 g dried cranberries

To prepare the recipe you will need:

24cm cake tin with base


  • Scald and grind poppy seeds. 
  • Peel and grate the apples.
  • Separate the egg whites from the yolks and whisk the whites into a stiff froth.
  • Cream the butter with the erythrol, adding one egg yolk at a time.
  • Mix the semolina with the baking powder.
  • Add the poppy seeds to the creamed butter, alternating with a tablespoon of semolina powder. Do not stop blending.
  • Mix the whole mixture with the apples, the egg white foam and the almond flavouring with the cranberries.
  • Pour into a tin lined with baking paper.
  • Place in an oven preheated to 180˚C and bake for one hour.


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Springform wiht base 24cm_2
  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.