Poppy Seed Cake XVI

Ingredients for 1 servings:

• 500 g milk
• 500 g low-fat curd cheese
• 100 g rum, 54%
• 250 g poppy seeds, ground
• 2 tbsp coffee beans, with grind
• 200 g peanuts, blanched
• 200 g sugar
• 1 pinch of salt
• 400 g brown rice, grind
• 100 g buckwheat, ground
• 1 bag of baking powder, for 500 g flour

Instructions

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

gluten-free, egg-free

Mix the milk, low-fat curd cheese, and rum, then add the poppy seeds and coffee beans, and grind them. Roast the peanuts in a dry pan, grind them (almond mill), and puree them in a tall container until the fat comes out and the mixture forms a homogeneous mass (this saves me using additional fat, be it butter or anything else). Now add this to the milk and poppy seed mixture and mix well. Mix all the remaining dry ingredients and add them in a trickle. Mix everything briefly on medium speed, then on full speed for a good 2-4 minutes; the cake will be lighter. Pour into a 30cm loaf pan lined with baking paper (there should be about 3-5cm overhang on all sides), shake until smooth, the batter fills the entire height, then stand the excess baking paper upright so that the batter doesn’t run out of the pan during baking. Place in a cold oven and bake at around 150°C fan-assisted for about 80 minutes, check with a needle. If you want to add a frosting, please reduce the sugar in the batter by about 30-50 g. You can also leave the peanuts unroasted; otherwise, everything is as directed. Not dry, but very rich. My own recipe.