Refined poppy seed loaf cake

Ingredients for 1 servings:

• 50 g poppy seeds, ground
• 15 g sugar
• 15 g breadcrumbs
• 75 ml boiling water
• 150 g butter/margarine
• 150 g sugar
• 3 eggs
• 2 tsp, leveled baking powder
• 250 g flour
• 60 ml milk
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

based on a baking mix

Grease a 25 cm loaf tin and dust with flour. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Pour boiling water over the poppy seeds, sugar, and breadcrumbs and let them stand. Cream the butter/margarine until light and fluffy, then add the sugar and stir until a smooth mixture is formed. Now beat in each egg, one at a time, for about 1 minute. Mix the baking powder with the flour and beat in briefly but thoroughly, alternately with the milk. Take 1/3 of the batter and mix it with the poppy seed mixture. First, pour the white batter into the prepared cake tin. Use a spoon to make a furrow lengthwise in the center. Spread the poppy seed batter into this. Bake the cake in the lower third of the oven for about 60 minutes. After 15 minutes of baking, cut a 1 cm deep cut lengthwise in the center of the cake with a sharp knife. After baking, let the cake cool on a wire rack for 10 minutes, then turn it out of the pan and let it cool completely on the rack. Dust with powdered sugar.