Poppy seed cake with currants

Ingredients for 1 servings:

• 330 g flour
• 2 tsp, leveled baking powder
• 150 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 pack lemon peel, grated
• 3 eggs
• 150 g oil
• 150 g yogurt
• 50 g blue poppy seeds
• 1 pack of cake glaze, red
• 2 tbsp sugar
• 12 tbsp currant juice
• 300 g currants, frozen
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the dough, mix the flour with the baking powder and then stir in the sugar, vanilla sugar, salt and lemon zest. Add the eggs, oil and yogurt and whisk everything together with a whisk on high speed until you have a dough. Add the poppy seeds and mix thoroughly. Pour the dough into a springform pan lined with baking paper and smooth it out. For the topping, mix the cake glaze powder with the sugar and stir in the juice. Carefully stir in the frozen currants and spoon the mixture onto the dough. Using a fork, fold the currants into the dough in a spiral shape. Bake in a preheated oven at 160°C (fan oven) for about 45 minutes. Let the cake cool and serve dusted with powdered sugar.