Soaked poppy seed cake

Ingredients for 1 servings:

• 1 cup wheat flour
• 1 cup semolina, soft wheat
• 1 cup poppy seeds, ground
• ¾ cup sugar
• 1 packet of baking powder
• 1 cup rapeseed oil
• 4 eggs
• ½ cup sugar
• ¾ cup water
• 1 small lemon(s), untreated
• 250 g curd cheese, 10%
• 200 g crème fraîche
• Handful of desiccated coconut

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

easy and fast

The cup quantity corresponds to 200ml. Mix the flour, semolina, poppy seeds, sugar, baking powder, rapeseed oil, and eggs into a smooth batter. Pour this batter into a greased baking dish (approx. 20×25 cm). Bake in a preheated oven at 180°C/180°F on a rack on the middle shelf for approx. 30-35 minutes. Meanwhile, bring the sugar, water, juice, and zest of one lemon to a boil. Boil for 3 minutes. Pour the lemon syrup over the hot cake. Shake the dish gently to ensure the syrup is evenly distributed. It will look like a lot of liquid, but the cake will completely absorb it. For the topping, mix the quark and crème fraîche. Then spread over the cooled cake. Sprinkle with desiccated coconut to finish. Do not turn the cake out. Remove the individual pieces from the dish.