Poppy Seed Cake I

Ingredients for 1 servings:

• 500 ml milk
• 100 g honey
• 500 g poppy seeds, ground
• 1 lemon(s), zest
• 1 pinch of vanilla, ground or scraped vanilla seeds
• 1 pinch of ground cinnamon
• 500 ml milk
• 200 g tofu, plain
• 1 tsp salt
• 150 g buckwheat, ground
• 150 g brown rice, ground
• 240 g corn, ground
• 80 g cane sugar
• 1 bag of baking powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free + egg-free

For a loaf pan, length 35 centimeters Filling: Heat the milk with honey while stirring. When the honey has dissolved and the milk is almost boiling, add the poppy seeds and spices. Cook the mixture on high heat for a further 5 minutes, stirring constantly; be careful! It bubbles, then turn off the heat and let the poppy seeds expand for approx. 10 minutes and then stir when cold. Line a large (35 cm) loaf pan with baking paper and a baking tray with baking paper. Dough: Mix the dry ingredients together, add about half of the milk and puree the tofu with the rest of the milk, then add it too and mix well. Spread the finished dough evenly on the baking tray lined with baking paper and spread the dough with the cooled poppy seed filling. Then roll up the dough using the baking paper, press the ends together a little if necessary and place the roll of dough in the loaf tin (this is very difficult because the dough is too runny, use a dough scraper or large spoon and scrape the dough towards the middle). Bake in a cold oven at around 140°C fan oven for approx. 100 – 120 minutes, use a needle test + according to your taste. Note: If you use instant dry yeast instead of baking powder, please adhere to the resting times, the first time approx. 60 minutes. Cover the baking tin with a kitchen towel and place in a warm place for 15 minutes. During the resting time preheat the oven to 180°C (top and bottom heat). The poppy seed loaf needs to bake for 70 to 90 minutes. Please also change the order in which you prepare the yeast dough first, then the poppy seed mixture.