Poppy Seed Cake IX

Ingredients for 1 servings:

• 10 dates
• Rum, 54%
• 700 ml red wine, 12% semi-dry
• 500 g poppy seeds, ground
• 1 tbsp coffee beans, ground
• 1 allspice, ground
• 2 cardamom, ground
• 150 g brown rice, ground
• 150 g beet syrup
• 250 g brown rice, ground
• 1 pinch of salt
• 150 g margarine
• 50 g beet syrup
• 50 g red wine, 12% semi-dry
• 200 g glucose, or icing sugar
• 1 lemon(s), 4 tbsp juice
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

26cm ring tin lined with baking paper. Cut the dates into small pieces, cover with rum in a coffee mug and let it steep. Mix 700ml red wine with 150g sugar beet syrup and grind in the blue poppy seeds, coffee beans, allspice and cardamom. It takes a good 35 minutes with my grinder. Finally, mix in the 150g ground brown rice. In the meantime, for the base, mix 250g ground brown rice with a pinch of salt, 150g margarine, 50g sugar beet syrup and 50g semi-dry red wine. Mix well and spread on the base of a 26cm ring tin lined with baking paper, and a little more on the edges if necessary. Put it in the fridge and let it rest until the poppy seeds and the other ingredients are mixed. Now mix the soaked dates and rum into the poppy seed mixture and pour everything onto the shortcrust pastry. Shake until smooth. Place in a cold oven and bake at 160°C for 70 minutes. Remove from the oven. Add 200g of glucose, 4 tablespoons of freshly squeezed lemon juice, and enough water to form a thick mixture. Pour this mixture over the still-hot cake and spread it evenly. Place the baking pan on an upturned saucepan. The ring will release and slide off the cake. Alternatively, loosen the springform pan rim. Remove the baking paper only after it has cooled. My own recipe.