Orange poppy seed cake

Ingredients for 1 servings:

• 100 g sultanas
• 100 g rum, 54%
• Grind 250 g poppy seeds (blue poppy seeds).
• 1.2 liters of orange pulp (see note)*
• 140 g millet, grind
• e.g. orange slices

Instructions

Working time approx. 50 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour; Total time approx. 16 hours 50 minutes

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

Cover the raisins with rum in a cup and bake for about 2 hours (this can be omitted as the porridge is very moist). Puree the oranges in a tall container, transfer to a liter measure, weigh the contents, pour into a mixing bowl and grind the blue poppy seeds. Add the sultanas with rum, grind the millet, add the seeds and mix. You may need to sweeten with raw cane sugar and a pinch of salt; this wasn’t necessary for me. In the meantime, place the orange slices on the bottom of a 26cm ring tin lined with baking paper, fill the tin with baking paper, pour the poppy seed porridge on top and shake until smooth. Place in a cold oven and bake at around 150°C (convection oven) for about 60 minutes. Preheat to approx. 180°C (top and bottom heat) and bake for about 40-50 minutes. Test with a needle. Note: Millet only sets after several hours of complete cooling. Ideally, let it rest overnight. Therefore, it’s a good idea to wait to remove the ring. Carefully remove the baking paper from the edges, then place a cake base on top of the cake, hold it in place, and turn it over so that the fruit is now on top. Please cut with a very sharp knife (kitchen knife) so that you can get through all the fruit and avoid squashing it into the cake. The slightly bitter flavor of the oranges comes through well. * I used about 2.5 kg of large oranges, which I tasted. You may need more or less depending on the ripeness. The difference (1.2 liters equals 1 kg of juice) is due to the air that is released during puréeing. My own recipe.