Apple Poppy Seed Cake VI

Ingredients for 1 servings:

• 150 g buckwheat, ground
• 50 g amaranth, ground
• 50 g millet, grind
• 1 pinch of salt
• 1 pinch(s) of raw cane sugar
• 1 ½ tsp baking powder, cream of tartar or other
• 200 g margarine, dairy-free, possibly more
• 600 g apple juice, naturally cloudy
• 500 g poppy seeds, ground
• 4 apples, approx. 620 g
• 90 g maple syrup, omit if necessary
• 1 pinch of salt
• 140 g Sultanas, marinated with rum 54%
• 140 g buckwheat, ground to bind

Instructions

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

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

Base: Knead all ingredients together, wrap in aluminum foil, and let rest in the fridge or freezer for 30 minutes. This is enough for the base + halfway up the rim of a 26cm ring or springform pan. Or: Line a 26cm ring pan with baking paper, remove the base, place the shaped baking paper on top, place the shortcrust pastry on top, then a piece of baking paper of the same size, roll over it with a rolling pin, making it more or less the same, even over the rim, then place it back in the ring, line the pan well with baking paper, place in the fridge (2°C +) or freezer for 30 minutes, then the top baking paper can be easily removed. Filling: Cover approx. 140g of sultanas very well with rum, leave to rest for 24 hours, makes approx. 320g in total. Grind the poppy seeds into the apple juice, grate the apples around the semolina, add the sultanas with rum and salt, and season to taste. If not, add about 90g of maple syrup and mix. Then grind the 140g of buckwheat grains and mix well. Remove the top layer of baking paper from the shortcrust pastry, fill with the poppy seed mixture, shake to a smooth consistency, and bake in a cold oven at 150°C for about 100 minutes. Check the pin for a crisp. Allow to cool completely before slicing. My own recipe.