Poppy seed eggnog cake

Ingredients for 1 servings:

• 700 g grape juice, red (sweet)
• 100 g red wine, dry 13%
• Grind 500 g poppy seeds (blue poppy seeds).
• 2 tbsp coffee beans, with grind
• 2 cloves, grind
• 200 g brown rice, ground
• 1 pinch of salt
• 500 g egg liqueur
• 200 g brown rice, ground
• 1 pinch of salt

Instructions

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

gluten-free, dairy-free

In a 26 cm ring pan lined with baking paper, combine grape juice with red wine, grind poppy seeds, cloves, coffee beans, and 200 g of brown rice, stirring frequently during the grinding process. Add salt. Pour into a 26 cm ring pan lined with baking paper. Shake until smooth, and bake in a preheated oven at 150°C for 25 minutes. Meanwhile, mix the eggnog with 200 g of ground brown rice and a pinch of salt. Pour onto the pre-baked poppy seed dough and bake for another 45 minutes at 150°C. After about 15 minutes, place the cake on an upside-down saucepan. The ring will separate on its own. Allow to cool completely before slicing. My own recipe.