Poppy Seed Cake XII

Ingredients for 1 servings:

• 150 g brown rice, ground
• 100 g buckwheat, ground
• 1 pinch of salt
• 60 g sugar
• 60 g margarine (Deli reform margarine, lactose-free)
• 100 g water, up to 120 g
• 700 g red wine, dry 14%
• 500 g poppy seeds (blue poppy seeds), ground
• 120 g brown rice, ground
• 2 cardamom, ground
• 1 allspice, with ground
• 2 cloves, with ground
• 50 g chocolate, bitter 85% ground (almond mill)
• 250 g sugar
• 1 pinch of salt

Instructions

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

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

26 cm ring pan with baking paper. Combine the base ingredients in a food processor and mix well. Pour into a 26 cm ring or springform pan lined with baking paper. Spread the batter with the back of a tablespoon, forming a small rim. Refrigerate, but it’s optional. Pour 700 g of red wine into the food processor and grind the blue poppy seeds. Use the dough hook to lightly set the dough hook. Grind the brown rice with cardamom, allspice, and cloves, and add to the poppy seed mixture. Grind the dark chocolate in an almond mill, add the sugar, and salt. Season to taste. Pour the batter onto the base, shake until smooth, and bake in a cold oven at 150°C for about 90 minutes. Use a needle to test the dough. My own recipe.