John Myers
Ingredients for 8 servings:
- 750 g jacket potatoes, peeled
- 750 g poppy seeds (blue poppy seeds), ground
- 1 clove(s), ground, if desired
- 1 pinch of salt
- 250 g sugar, possibly more
- 750 ml red wine, dry 14%
- 200 g coconut, grated
- 200 g margarine
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
gluten-free, egg-free, dairy-free, soy-free, grain-free, vegan
26 cm ring tin with baking paper Put the peeled potatoes (whole) into the bowl of a food processor and mix until you have a mash in about 2-3 minutes. Now add the margarine, salt and coconut and mix. Grind the poppy seeds into the red wine while they are softening, stir, add to the potato and coconut mash and mix everything well. Season to see if it is sweet enough and add more sweetener if necessary. Put into a 26 cm ring tin lined with baking paper and smooth it out. Bake in a cold oven at 130°C fan/convection oven for about 90 minutes. Leave the ring on for about 30 minutes, only remove the baking paper when it has cooled down, this helps to prevent the cake from falling apart. Allow to cool completely, ideally overnight. By soaking during the milling process (which takes almost as long as it takes to cook the potatoes), the red wine is absorbed, but no additional liquid is needed if the cake is made in a food processor. Very filling. My own recipe.
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