Marble cake (poppy seed)

Ingredients for 1 servings:

• 200 g poppy seeds, ground
• 250 ml milk
• 1 pinch of salt
• 1 tbsp honey
• 1 lemon(s), juice + meat
• 50 g raisins
• 4 large eggs
• 200 g cane sugar
• 1 pinch of salt
• 80 g ground almonds
• 100 g butter
• 30 g ginger, finely weighed
• 300 g millet, ground
• 50 g amaranth, ground
• 150 g buckwheat, ground
• 1 bag of baking powder
• 300 ml milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Stir the ground poppy seeds with a pinch of salt and milk, bring to a boil, then reduce the heat to low, add the honey, lemon juice and pulp, and raisins, and mix. Whisk 4 eggs with a pinch of salt and 200g of sugar until frothy or creamy. Add 80g of ground almonds and butter and mix well. Then add the milk and the ground cereal mixed with baking powder and mix for a good 4 minutes on medium heat. Pour into a 26cm diameter ring tin lined with baking paper, add the poppy seeds, and fold into the batter in a spiral shape using a fork. Bake in a cold oven at approximately 140°C (convection oven) for approximately 70 minutes. Check with a needle. My own recipe.