Poppy seed cake, homemade

Ingredients for 2 servings:

• 500 ml low-fat milk
• 500 g poppy seeds (blue poppy seeds)
• 4 tbsp honey or sugar (more or less to taste)
• 1 tbsp vanilla powder or 1 vanilla pod
• 1 pinch of salt
• 1 tbsp rice or rice pudding
• 2 tbsp rum (more or less to taste)
• 2 eggs, if necessary
• 200 g nuts or almonds, ground, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

less sweet; for 1 cake, 12 muffins or a wreath or cake filling

Boil milk, preferably in a non-stick saucepan. Grind the poppy seeds in batches; they are finest in a coffee grinder. Don’t grind for too long, or the poppy seeds will get hot and therefore bitter. Pour each batch directly into the milk. Then grind the sugar and salt together with the vanilla pod into short pieces, then add the rice pudding (side effect: the coffee grinder will be clean and flavorless again). Bring to a boil briefly while stirring, then let it swell on the turned off heat. Stir in the rum when the mixture is only lukewarm. Can also be replaced with a suitable juice or coffee. I use the mixture as it is for cakes and muffins; as a filling for yeast wreaths or my poppy seed bundt cake, I stir in 2 eggs, then about 200g of ground nuts or almonds until the mixture is dry enough. This quantity is enough for 1 cake or 12 muffins and a wreath or bundt cake filling. It can also be stored in the refrigerator (without eggs) for up to 3 days.