CAKE WITH POPPY -SEEDS FILLING
This vegan cake is a good and juicy alternative to the classical poppy seeds strudel.
INGREDIENTS
for the dough
- 200 g spelt flour (wholemeal)
- 100 g brown sugar
- 17 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
- dash salt
- 80 ml sunflower oil
- 200 ml soy milk without sugar
- 6 tablespoons soy-yoghurt without sugar
for the filling
- 200 ml soy milk without sugar
- 50 g rice syrup
- 50 g brown sugar
- 1 knife point cinnamon
- 200 g grated poppy seed
PREPARATION
filling
- Boil the milk with syrup, sugar and cinnamon up in a pot
- Stir the poppy seeds
- Take the pot from the stove
- Let it rest
dough
- preheat the oven to 180° C
- mix the dry ingredients in a bowl
- mix in all the liquid ingredients little by little
- Pour a little bit dough in the baking form ( about 1 cm/0,4”)
- Bake it for 10 minutes
- Spread the filling on the pre-baked dough
- Pour the remaining dough over it
- Bake for 20-25 minutes (test for doneness with a toothpick )
- Let it totally cool down in the form
- Take it out of the form
- Put the pie on a plate
- Cut the cake
- Enjoy!
CAUTION: due to the poppy seeds too much of this cake will maybe harm your health (for example sleepiness or sickness) and a blood test maybe will detect traces of opiate if you consume too much of it !
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