Poppy seed cake with lemon-ricotta glaze
You definitely have to try this poppy seed cake. Even the biggest poppy seed haters will love it, believe me. Half of the flour is finely ground poppy seed flour, which, unlike classic poppy seed, does not stick to your teeth and also contains a large amount of calcium. And with the lemon-ricotta topping on top, even kids will love it.
For one smaller baking dish/baking pan or half a baking sheet (approx. 12 pieces) you will need:
First mix the dry and wet ingredients separately and only then then put it together. Bake at 180 degrees in hot air for about 25-30 minutes.
Prepare the lemon-ricotta icing by whipping one cup of ricotta with the remaining half of the juice from an organic lemon and two tablespoons of powdered cane sugar.
For one smaller baking dish/baking pan or half a baking sheet (approx. 12 pieces) you will need:
- 120g fine poppy seed flour (if you run out, you can also try homemade ground poppy seed cake, but the texture will be coarser)
- 120g whole grain spelt flour
- 5 tablespoons poppy seed oil
- eggs
- vanilla sugar
- half a teaspoon of cinnamon
- a teaspoon of baking powder
- 250 ml of milk
- 100g cane sugar
- juice from half an organic lemon with zest
First mix the dry and wet ingredients separately and only then then put it together. Bake at 180 degrees in hot air for about 25-30 minutes.
Prepare the lemon-ricotta icing by whipping one cup of ricotta with the remaining half of the juice from an organic lemon and two tablespoons of powdered cane sugar.
