Apple poppy seed cake change

Ingredients for 1 servings:

• 200 g sultanas
• n. B. Red wine, dry (14%)
• 400 g rice, grind (brown rice)
• 1 pinch of salt
• 1 bag of baking powder (gluten-free) for 500 g flour
• 50 g raw cane sugar
• 40 g sunflower oil, 1st pressing
• 400 ml red wine, dry (14%)
• Grind 500 g poppy seeds (blue poppy seeds).
• 50 g raw cane sugar
• 1 pinch of salt
• 50 g rice, grind (brown rice)
• 500 ml coconut milk
• Applesauce:
• 500 g water, boiling
• 2 carnations
• 1 bay leaf
• 50 g raw cane sugar
• 600 g apples (unripe), makes approx. 750 ml of puree
• 80 g rice, grind (brown rice)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 10 minutes

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

Cover the sultanas with red wine and let it steep. Prepare the base: Mix all the dry ingredients, add the oil and red wine, stir, pour onto a baking tray lined with baking paper, and spread it out with a cake scraper. Prepare the apple sauce: Add the cloves and bay leaf, salt and sugar to the boiling water. Quarter the apples, remove the blossoms and stalks, and add them to the pan. Cook until the skin comes off or the flesh visibly falls apart. My apples take about 4 minutes. Turn off the heat and remove the spices if possible. Puree the apples very finely. Once they have (almost) cooled, pour them into a liter measure to determine the quantity. It was 750 ml, which means I need about 80 g of ground wholegrain rice. Stir this in and transfer to a large bowl. Poppy seed preparation: Grind the blue poppy seeds and rice, add salt and sugar, mix well, and add to a saucepan with 500 ml of coconut milk. Dissolve. Cook for 2 minutes, stirring constantly. Reduce heat and let cool (almost). Prepare the filling: Add the cooked, almost cooled poppy seeds to the applesauce, mix well, then add the pickled, reserved raisins and stir well. Spread this mixture over the base. Since the base is very thin, the poppy seed dough will run underneath. Now the base is on top of the poppy seeds. Smooth it out. Place in a cold oven and bake at approximately 150°C for approximately 70-90 minutes. Use a needle test. My own recipe.