Christmas poppy seed cake

MakowiecIngredients (8servings):

  • 4 eggs
  • 150ml melted butter + some more for greasing
  • 150ml runny honey
  • 60g almond flour
  • 20g tapioca flour
  • 20g corn flour
  • 20g rice flour
  • 1 teaspoon dry yeast
  • 3 tablespoons candied orange peel
  • 50g raisins
  • 50g dried cranberries
  • 50g walnuts, finely chopped
  • 50g hazelnuts, finely chopped
  • 3 tablespoons sugar
  • 3 tablespoons cocoa powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 vanilla pod, scored lengthways and seeds removed
  • 100g dark chocolate, chopped
  • 3 large apples, peeled, cored and cut into slices

 

 

Ingredients for the poppy seed mixture:

  • 100g ground poppy seeds
  • 350ml almond milk
  • 2 oranges, zest and juice of
  • 2 tablespoons vodka

 

 

Ingredients for the topping:

  • 100g Muscovado sugar
  • 50ml water
  • 200ml soya cream
  • 2 teaspoons ground cinnamon

 

 

Scenario:

Make the poppy seed mixture: put all the ingredients into a large skillet and gently bring to a boil. Boil uncovered for 30minuts stirring occasionally. Remove from the heat and set aside to chill completely.

Preheat the oven to 190°C. Grease a baking tin with a bit of butter.

Separate egg yolks from whites. Beat egg whites until stiff, set aside.

In a bowl combine egg yolks with sugar, honey and melted butter, mix until they form a thick and creamy texture. Add sifted flours, dry yeast, cocoa powder, vanilla seeds, cinnamon, nutmeg, and mix thoroughly. Gradually add the poppy seed mixture stirring with a spatula. Add raisins, walnuts, hazelnuts, candied orange peel, dired cranberries and mix thoroughly. Gently stir in the chocolate pieces and egg whites. Spoon the batter into the baking tin, arrange apples on top and bake for about 40 minutes. Cool on a wire rack.

Meanwhile make the topping: put the Muscovado sugar in a small pan, and add a splash of water. Put on a low to medium heat and simmer gently for 2 minutes. Add the cinnamon and soya cream, and simmer for a further 10-15minutes. When the topping has reduced down, remove from the heat and let it cool down, then serve spooned over the cake.

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

Print Friendly

2 Responses to Christmas poppy seed cake

  1. Marcus says:

    Great blog here! Also your website loads up fast!

  2. LeslieK says:

    Oh, it looks so lovely! I’ll try to make it for Christmas 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Hello & welcome to my private gluten-free heaven, thanks a lot for stepping by! I hope you’ll find here everything you need – make yourself comfortable, enjoy the reading and visit this place as often as you can. You’re always very welcome ♥
↓ More ↓
© 2014 | EatAndTravelGlutenFree.com | Natalia Mantur | AllRightsReserved