Poppy seed cake

Ingredients for 1 servings:

• 400 g spelt flour
• 200 g plant margarine, vegan, e.g. B. Alsan
• 180 g whole cane sugar
• 1 tsp vanilla
• 1 tsp, heaped baking powder
• 1 lemon(s), peel and juice
• 1 tbsp flaxseed, ground
• 3 tbsp water
• 500 g almond milk (almond drink)
• 80 g durum wheat semolina
• 120 g poppy seeds, ground
• 100 g acacia honey
• some vanilla
• some powdered sugar
• some water
• some almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Mix the flaxseed with the water and let stand for a while. For the shortcrust pastry, beat the margarine with the sugar until fluffy. Mix the baking powder with the flour and knead it into the margarine-sugar mixture with the vanilla powder and lemon zest. Finally, add the flaxseed mixture and quickly knead it into a shortcrust pastry with your hands. Shape the dough into a log and refrigerate for half an hour. Now prepare the poppy seed topping: Bring the almond milk to a boil. Add the semolina and poppy seed mixture and bring to a boil briefly. Let the mixture cool slightly, then add the honey, a little lemon juice and vanilla, and mix everything well. Grease a baking dish and cover with 2/3 of the pastry. Spread the poppy seed mixture on top. Sprinkle the remaining pastry on top as a crumble. Bake the cake in a preheated oven at 200°C for approximately 20-30 minutes. Mix some powdered sugar with water, spread it on the cake and scatter the almond flakes on top.