Poppy Seed Cake XVIII

Ingredients for 1 servings:

• 250 g chickpeas, ground
• 1 pinch of salt
• ½ bag(s) of baking powder
• 80 g sugar
• 60 g margarine, lactose-free
• 100 g red wine, dry (14%)
• 1 liter red wine, dry (14%)
• 500 g poppy seeds, ground
• 100 g sugar
• 1 pinch of salt
• 75 g chickpeas, ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free, grain-free and vegan

Line a 26 cm ring or springform pan with parchment paper. For the base, mix all ingredients thoroughly with a food processor; then the liquid will be sufficient. Pour the batter into a 26 cm ring pan lined with parchment paper. Spread the batter evenly over the base and sides with the back of a wet tablespoon. Then set aside. Grind the poppy seeds into the red wine (this allows the poppy seeds to swell immediately and saves me the trouble of boiling). Add the other ingredients, mix well, and pour onto the base. Shake gently until smooth. Place in a cold oven and bake at 150°C (convection oven) for about 90 minutes. Do the skewer test. Let cool completely; overnight is ideal. My own recipe.