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Poppy Seed Cake XIX

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Ingredients for 1 servings:

  • 1 liter grape juice, red, naturally sweet
  • Grind 750 g poppy seeds (blue poppy seeds).
  • 1 shot of rum, 54%
  • 1 pinch of salt
  • 100 g chickpeas, ground
  • 1 tsp coriander, ground
  • 200 g raspberries, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

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

Grind the poppy seeds into the grape juice, mix the rum, salt, and chickpeas with the coriander. Pour into a 26 cm ring tin lined with baking paper. Shake until smooth. Sprinkle the frozen raspberries on top and press them into the batter. Bake in a cold oven at approximately 150°C for 90 minutes. Allow to cool completely before slicing. Depending on the grain mill, grinding the poppy seeds may take 30 minutes or longer. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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