This is a popular German cake that kept coming to mind. When I was a kid, I never really liked it. But I guess things change, ay?
Poppy seeds are actually quite impressive little things. They have a very distinctive nutty flavour and they contain a lot of iron and protein and have a lot of health benefits. See for yourself!
This cake is very low in sugar and I’ve mainly used dates for sweetening.
For a 23cm spring from you’ll need:
For the crust:
1/4 cup (35g) buckwheat flour
3/4 cup (100g) brown rice flour
1 heaped tablespoon fiber husk
2 heaped tablespoon (20g) coconut sugar
1 pinch salt
3/4 cup warm water
2 teaspoon active dry yeast
1 teaspoon coconut sugar
1 tablespoon apple cider vinegar
2 tablespoon olive oil
For the filling:
1 3/4 cup (265g) poppy seeds
1 cup (140g) dates
2 cups unsweetened almond milk (best home-made, see here)
1 tablespoon fiber husk
3 heaped tablespoon (30g) cornstarch
For the crumbles:
1/2 cup brown rice flour
1 teaspoon fiber husk
2 tablespoon (15g) coconut sugar
4 tablespoon (15-20g) coconut oil (melted)
2 tablespoon water
Best to start with the poppy seeds. This way they are cooled down when the dough is ready.
Grind the poppy seeds and place aside.
Soak the dates with 1 cup of the almond milk.
Pour the rest of the almond milk (1cup) into a pot and bring gently to boil.
In the meantime blend the dates to a fine cream. I use the personal blender for this – works great! At the end, add the cornstarch and blend once more.
When the almond milk is boiling, take the pot from the stove and pour in the poppy seeds and date cream. Stir well and bring to boil again shortly.
Then place aside and let cool down properly.
For the crust, dissolve the yeast and sugar in 3/4 cup warm water. Wait until the top gets foamy (approx. 10 minutes).
Mix the dry ingredients (buckwheat flour, brown rice flour, fiber husk, coconut sugar, salt) in medium sized bowl.
Add the yeast mixture, vinegar and olive oil and stir well for a couple of minutes.
Cover the bowl with a damp (clean) dish-washing towel and place in a warm spot for approx. 1 hour.
In the meantime, prepare the crumbles.
Melt the coconut oil and pour it into a bowl. Add the coconut sugar and fibre husk and whisk to dissolve as much as possible.
Add the rice flour and water and stir well. Place aside.
When the dough has risen for an hour, dust the bench and your hands with some flour and place the dough onto the bench. If it is too sticky, sprinkle with some more flour. Knead it well for a few minutes.
Line the bottom of the spring form with some parchment paper. Put the dough into the spring form and spread and press it evenly to the borders.
Cover with the dish-washing towel again and let rest in a warm spot for another 15 minutes.
Then pour the poppy seed mixture on top and spread evenly.
Form the crumbles with your (clean) hands and sprinkle them evenly on top of the poppy seed mixture.
Place in the oven (without preheating) and bake at 180°C for approx. 35 minutes). Cover the cake with a loosely placed sheet of aluminum foil until the last 5 minutes are close. This way the crumbles won’t burn.
Let cool down a little before taking out of the spring form and let then cool down properly on a cooling rack.