Poppy Seed Cake VIII

Ingredients for 1 servings:

• 200 g brown rice, ground
• 1 tsp dry yeast (can be omitted)
• 1 pinch of salt
• 100 g margarine
• 1 tsp beet syrup
• 50 g water
• 500 g red wine, 14% dry
• 250 g beet syrup
• 500 g poppy seeds, ground
• 1 allspice, ground
• 2 cardamom, ground
• 1 tbsp coffee beans, ground
• 120 g brown rice, ground
• 200 g powdered sugar
• 3 tbsp lemon juice, approx.

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

gluten-free, egg-free, dairy-free, vegan

26cm ring or springform pan with baking paper Mix 200g ground brown rice, yeast, salt, 1 tsp sugar beet syrup and margarine, add another 50g water if necessary, it should be a thick mass, spread the dough onto the baking paper of the baking pan with the back of a wet tablespoon and put in the fridge (I haven’t specified the resting time, it depends on how long the poppy seeds are grinding, with my mill it is about 35 minutes). Mix the red wine with the sugar beet syrup and grind the poppy seeds with cardamom, allspice and coffee beans into it, stir, now fold in the ground 120g brown rice. Pour this filling onto the cooled shortcrust pastry, shake until smooth, place in the cold oven and bake at approx. 160°C fan oven for approx. 60 minutes. Leave in the baking pan for approx. 10 minutes, then lower or remove the ring. Mix powdered sugar with about 2-3 tablespoons of lemon juice; it should be quite thick. Spread it on the still-hot cake (ideally). Let it cool before cutting. My own recipe.