Poppy Seed Cake XIX

Ingredients for 1 servings:

• 250 g brown rice, grind
• 60 g sugar
• 1 pinch of salt
• 1 tsp baking powder
• 180 g milk
• 500 g milk
• 500 g low-fat curd cheese
• 250 g poppy seeds, ground
• 2 cloves, grind
• 1 g baking powder
• 150 g sugar
• 1 pinch of salt
• 120 g semolina (brown rice semolina)
• 60 g rum, 54%

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free

Mix the base ingredients in a food processor on high for about 3 minutes until smooth. Pour the mixture into a 26 cm ring tin lined with baking paper. Smooth the dough with the back of a wet tablespoon, forming a small rim, and set aside. Add the low-fat quark and milk to the bowl of the food processor and mix well. Grind the blue poppy seeds into this mixture; the poppy seeds will already be swelled (this saves me the trouble of boiling the mixture). Mix the other dry ingredients and add them to the poppy seed and quark mixture and mix for a good three or four minutes. Pour onto the base, shake until smooth, then place in a cold oven and bake at approximately 150°C for about 80 minutes. Let cool completely before slicing. My own recipe.