John Myers
Poppy Seed and Currant Cake; Gluten Free
The perfect poppy seed and currant cake; gluten free recipe with a picture and simple step-by-step instructions.
for the cream:
- 50 g Desiccated coconut
- 3 tbsp Poppy seeds
- 1 pinch Salt
- 2 tsp Tartar baking powder
- 60 ml Melted coconut oil or sunflower oil
- 70 ml Honey, rice syrup, maple syrup, or a mixture of everything
- 2 Pc. Eggs
- 1 tbsp Crushed flax seeds
- 2 tbsp Chia seeds at will
- 2 drops Bitter almond flavor
- 100 g Currants
- 250 g Quark
- 3 tbsp Honey, rice syrup, etc.
- 150 g Currants
- First a few hints: You can replace the desiccated coconut with ground nuts. The chia seeds can be omitted. Instead of crushed flaxseed, you can also use 1 tablespoon of locust bean gum or similar. Other fruits can also be used instead of currants, e.g. cherries, raspberries, blueberries etc …
- For the dough, work all the ingredients into a batter, carefully folding in the currants at the end so that they do not mash.
- Pour the dough into a prepared springform pan (20 cm diameter) or another size corresponding to the size of the pan. Bake in the preheated oven on the middle rack with 170 air circulation (or 190 degrees top / bottom heat) for about 25 – 30 minutes.
- Let the cake cool down, then remove it from the mold and let it cool down. For the topping, stir the quark with honey until creamy. I then divided the quark in half and stirred 2 tablespoons of elderberry juice into one half. Spread the cake generously with the cream and decorate with the currants.
Facebook Comments