Unrepeatable poppy seed cake
This poppy seed is different every time. We use the sediment from pressing poppy seed oil in it - the fine parts of the seeds that settle to the bottom of the bottling containers. It is a popular dish for those who make excuses not to eat poppy seeds because they would get stuck in their teeth. The poppy seeds are not very noticeable when cut or in color, but the taste is!
For home baking, be sure to use our poppy seed flour, which we grind very finely, and poppy seed oil.
You will need:
Mix all the ingredients and process into a dough with the consistency of thick porridge. Pour into a greased and lined baking tray and bake at about 180°C for about 40 minutes.
For home baking, be sure to use our poppy seed flour, which we grind very finely, and poppy seed oil.
You will need:
- 1 cup wholemeal spelt flour
- 1 cup rye flour
- baking powder
- 1 ½ cups poppy seed oil sediment (replace with about half a cup of poppy seed oil and a cup of poppy seed flour)
- ½ cup milk
- 2 eggs
- a handful of raisins
- a tablespoon of jam (we had homemade pear-currant jam)
- a little lemon zest
Mix all the ingredients and process into a dough with the consistency of thick porridge. Pour into a greased and lined baking tray and bake at about 180°C for about 40 minutes.
