Poppy seed cake

Ingredients for 1 servings:

• 200 g corn kernels (not popcorn), ground
• 100 g buckwheat, ground
• 50 g amaranth, ground
• 100 g margarine
• ½ tsp vanilla powder
• 50 g cane sugar
• 1 pinch of salt
• ½ bag(s) of dry yeast
• 400 ml soy drink, natural
• 750 g poppy seeds, ground
• 150 g corn, ground
• 2 tbsp coffee beans, ground
• ½ tsp vanilla powder
• 100 g sugar
• 1 liter soy drink, natural
• 1 pinch of salt
• 250 g raisins, if you like pickled, in rum, wine, grape juice
• 200 g corn, ground
• 200 g sugar
• 1 pinch of salt
• ½ tsp vanilla powder
• 200 g margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

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

Line 1 baking sheet with baking paper. Knead all the ingredients for the base together, let it mix for 3-5 minutes, then spread the finished dough onto the lined baking sheet with a spatula. Place in the oven at 40°C, light on + a little more + + let it rest or rise. The dough won’t rise very well because it’s too moist, so let it rest until the poppy seeds are ready. Mix the dry ingredients for the filling and add to a (large) saucepan filled with soy drink. Bring to a boil while stirring. When the coffee starts to smell, the poppy seeds are usually ready. Turn off the heat, add the pickled raisins and the liquid, and let it cool to lukewarm while stirring. Pour this poppy seed mixture onto the yeast base and smooth it down. For the crumble, knead all the ingredients in a food processor. Crumble the crumble and spread it on the cake. If it’s too crumbly, it will become hard, so add more margarine. Bake in a cold oven at approximately 130°C fan-assisted oven for approximately 70-90 minutes. Preheat to approximately 180-190°C with top and bottom heat and bake for approximately 60-70 minutes. Test with a needle. The crumble will stay fairly light; don’t bake for longer, or it will become hard. Let it rest for 10-15 minutes, then remove it from the baking sheet using the baking paper and let it cool. If the crumble seems too sweet, use half the sugar. My own recipe.