Grape poppy seed cake with hazelnuts

Ingredients for 1 servings:

• 400 g poppy seeds
• 400 ml milk
• 1 pinch of salt
• 200 g cane sugar
• 180 g butter
• 4 eggs
• 200 g hazelnuts, ground
• 100 g breadcrumbs
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 400 g grapes, red and green
• 200 g cane sugar
• 5 tbsp water
• 5 tbsp rum
• 200 g grapes, red and green

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 15 minutes

Place the milk, poppy seeds, salt, and sugar in a saucepan and simmer over medium heat for about 10 minutes. Remove from the heat, add the butter, and stir until melted. When the mixture is still lukewarm, stir in the eggs. Mix the hazelnuts, breadcrumbs, baking powder, and cinnamon and stir into the poppy seed mixture. Line the oven tray with baking paper, pour in the mixture, and smooth it down. Wash and dry the grapes, then spread them evenly over the dough. Bake in an oven preheated to 180°C on the second rack for about 35-40 minutes. Remove from the oven and let cool. For the glaze, simmer the cane sugar, water, and rum for about 8 minutes and spread over the cooled cake. Immediately cut into pieces and arrange the remaining grapes decoratively on top of the pieces.