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Poppy seed and red wine millet cake

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Ingredients for 1 servings:

  • 500 g poppy seeds, ground
  • 15 g ginger root
  • 500 g red wine, dry
  • 1 liter carrot(s)
  • 125 g rum
  • 200 g maple syrup, more or less
  • 110 g millet flour
  • 1 pinch of salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

Gluten-free and vegan, own recipe

Line a 26 cm ring or springform pan with parchment paper. Finely grate the carrots and ginger, purée with a hand blender, and measure out 1 liter. Combine the red wine and rum and add to the carrot mixture. Stir to combine. Season to see if it’s sweet enough. If not, add maple syrup as needed and season again. Then add the ground millet and salt and mix well for about 5-8 minutes on medium speed. Pour the batter into the pan, shake until smooth, place in a cold oven, and bake at about 155°C (convection oven) for about 80-90 minutes. Do the needle test.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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