[vc_row][vc_column][vc_custom_heading text=”Poppy Seed Cakes” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes” el_class=”beheadings”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”1005″ img_size=”large”][vc_facebook][/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Ingredients” use_theme_fonts=”yes” el_class=”beheadings”][vc_column_text el_class=”food-description”]200 g poppy seeds
200 g white spelt flour
300 ml vanilla soymilk
½ teaspoon vanilla powder
3 teaspoons baking powder (natural, aluminium-free)
100 g sugar
60 ml sunflower oil (or melted coconut oil)[/vc_column_text][vc_custom_heading text=”Recipe” use_theme_fonts=”yes” el_class=”beheadings”][vc_column_text el_class=”food-description”]
  1. If possible, get the whole poppy seeds and grind them yourself. In our house, the task is a time-consuming one as we grind the seeds in an old-fashioned coffee grinder, which provides a finely, almost flour-like, meal.
  2. Preheat the oven to 180°C/350°F/gas 4.
  3. In a bowl, stir the dry ingredients; be especially thorough with the baking powder.
  4. Add the soymilk, vanilla powder, and oil, and fold the batter with a whisk a few times – merely to moisten the ingredients. Do not overmix. Scrape into a pan lined with baking paper and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes.
  5. Wait to cool, then remove the cake along with the paper from the pan and cut into squares.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row]