Poppy seed cake

Ingredients for 1 servings:

• 600 g spelt – whole grain, ground
• 350 g water / milk
• 1 bag(s) of yeast, dry yeast for 500 g flour
• 50 g honey
• 1 tsp salt
• 60 g margarine, melted unhydrogenated
• possibly flour (dusting flour)
• 500 g poppy seeds, ground
• 750 ml milk
• 6 tbsp cane sugar, – 8 tbsp OR
• 120 g honey
• 1 bag(s) pudding powder, vanilla
• 2 eggs, possibly 3
• 100 g raisins, – 150 g
• 1 pinch of salt
• 1 tsp ground coffee (Turkish or Italian)
• 4 cl rum, 54%

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Recipe ca 1935 textually adapted

Dough: From wholemeal spelt flour to melted margarine, put all ingredients as they are, whether cold or warm, into the food processor, set the dough hook on a low setting, and it’s ready after 10-15 minutes. Line a baking tray with baking paper, place the dough on it and roll it out with a rolling pin. Prick the dough several times with a fork. Place in the oven at 30°C top and bottom heat, light on + a little longer, and let rise for about 50 minutes. Poppy seed filling: Stir the poppy seeds into the hot milk and let it swell, mix the pudding in the milk that was previously removed and bring everything to the boil. Stir in the cold poppy seeds. Add the eggs and raisins. Season again with sugar. It should be a thick mixture. Pour onto the dough. Bake for approx. 40 minutes, medium heat, heat 3-4 (gas mark 3) for about 40 minutes, fan oven 160°C for about 40 minutes without preheating. If you want, you can add sprinkles or dough lattice on top, but I like it best this way.