Poppy seed cake X

Ingredients for 1 servings:

• 250 g brown rice, ground
• 1 pinch of salt
• 150 g margarine
• 50 g beet syrup
• 600 g soy drink
• 150 g beet syrup, up to 200 g
• 500 g poppy seeds, ground
• 1 tbsp coffee beans, ground
• 1 allspice, ground
• 2 cardamom, ground
• 120 g brown rice, ground
• 1 pinch of salt
• 100 g sultanas
• 200 g glucose, o powdered sugar
• Water

Instructions

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

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

26cm ring tin lined with baking paper: Mix 600ml soy drink with 150g sugar beet syrup, grind in the blue poppy seeds, coffee beans, allspice and cardamom, it takes a good 35 minutes with my grinder, then mix in the 120g ground brown rice. In the meantime, for the base, mix 250g ground brown rice with a pinch of salt, 150g margarine and 50g sugar beet syrup, mix well and put into a 26cm ring tin lined with baking paper, spread a little around the edges with the back of a wet tablespoon, put in the fridge and let rest until the poppy seeds and the other ingredients are mixed. Mix the sultanas into the poppy seed mixture, pour onto the shortcrust pastry, shake until smooth, put in a cold oven and bake at 160°C fan assisted air for 80 minutes. Add 200g of glucose to enough water to form a thick mixture. Pour this over the still-hot cake, spread it out, and place the baking pan on an upturned saucepan. The ring will loosen and slide off. Or loosen the springform pan rim and only remove the baking paper after it has cooled. My own recipe. Note: Grinding the poppy seeds into the liquid allows the poppy seeds to swell, saving me the trouble of boiling and cleaning the pan. Because the surfaces of my poppy seed cakes always crack after or during baking, I add a layer of icing for aesthetic reasons; it can also be omitted.