Poppy Seed Cake XIV

Ingredients for 1 servings:

• 120 g brown rice, grind
• 80 g buckwheat, ground
• ½ tsp coriander, ground
• 2 tsp sugar
• 1 pinch of salt
• ½ bag(s) of baking powder
• 60 g butter
• 130 g milk
• 250 g poppy seeds, ground
• 680 g condensed milk, 10%
• 1 pinch of salt
• 70 g brown rice, grind
• ½ tsp coriander, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free

For the base, mix all ingredients together to form a (thin) dough. Pour into a 26 cm ring tin lined with baking paper. Smooth it out, form a rim about the height of a tablespoon, and set aside. Pour the two 340 g sachets of condensed milk into a mixing bowl. Grind the blue poppy seeds into it. They will already swell, so I skip the boiling and cooling process. Grind 70 g brown rice with 0.5 tsp coriander seeds and mix with salt. Add to the poppy seed mixture. Mix for a good 2 minutes on medium heat. Pour onto the cake base, shake until smooth, and place in a cold oven at approximately 150°C (convection oven) for about 80 minutes. Let cool before slicing. Note: This cake requires no additional sugar due to the sweetness of the 10% condensed milk. If you want to avoid sugar altogether, use condensed milk instead of milk in the cake base. My own recipe.