Poppy seed cake Minudasht

Ingredients for 1 servings:

• 500 g ground corn kernels (not popcorn)
• 250 g poppy seeds, ground
• 1 pinch of salt
• 2 bags of baking powder
• 1 lemon(s) (organic), grated peel + juice
• 100 g candied lemon peel (organic)
• 3 tsp sweetener, liquid + or more
• 5 eggs
• 700 ml mineral water, carbonated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / cow’s milk-free / own recipe

Mix together the ground poppy seeds, corn, salt, and baking powder. Add the chopped candied lemon peel, grated zest, and lemon juice, then the eggs, carbonated mineral water, and finally the liquid sweetener. Mix everything well. Pour into a 26cm baking pan lined with baking paper. Bake in a cold oven at 160°C (convection oven) for about 60 minutes. Preheat to 190°C (top and bottom heat) and bake for 40-50 minutes. Test with a needle. Leave to stand in the closed baking pan for about 20-30 minutes. Place a baking rack on the cake and turn it over. DO NOT TIP IT OUT. Loosen the springform pan and remove it, no problem. Leave the baking paper on until the cake is almost or completely cool. If you like, whip 1 bag of Bourbon vanilla sugar with 200g (0.75oz) of sweet cream and serve with it.