Poppy Seed Cake VI

Ingredients for 1 servings:

• 700 g jacket potatoes, peeled
• 750 g poppy seeds, blue poppy seeds, ground
• 200 g coconut, grated
• 180 g margarine
• 2 tbsp raisins, pickled
• 700 ml grape juice, red (winemaker)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

gluten-, egg-, dairy-, soy-, grain-free + no added sugar

Place the potatoes (whole) in a 26 cm ring pan lined with baking paper in the bowl of a food processor and mix until a mash forms. After about 2-3 minutes, it will be a puree. Now add the margarine, salt, and coconut and let it mix. Grind the poppy seeds, soak them in the grape juice, and cook for 2-3 minutes, stirring. Turn off the heat. Add the raisins and add them to the potato and coconut puree. Mix everything well. Season to taste, adding more sweetener if necessary. Pour into a 26 cm ring pan lined with baking paper, smooth the surface, and place in a cold oven at 130°C (convection oven) for about 90 minutes. Allow to cool completely, ideally overnight. If you like, you can also make a yeast dough base, but the dough should not exceed 200 g. The margarine will cause the cake to rise over the edge of the pan and then rise back down again. My own recipe.