Poppy seed cake

ingredients

1 cup whole poppy seeds 2 cups semi-coarse flour 1 cup milk 1 cup oil 1,5 cups sugar 1,5 cups cranberries

progress

A very simple, but delicious recipe for poppy seed cake. You can choose the ingredients as you like – for example, you can use whole wheat or spelt flour, white, brown or rapadura (dried cane juice) sugar, milk also according to taste and choice – either conventional or oat or other vegetable alternative. You will always get a good result anyway. I like to add cranberries – I usually have frozen ones at home, of course in summer they can be fresh too. They add a nice acidity and moistness to the cake. If you want to make a large bundt cake, choose 1.5 batches. #This recipe was waiting to be discovered in an old recipe book. I’ve always been tempted to try the unfamiliar, nicely photographed and good-sounding novelties from the world of scones, and the good old classics somehow went by the wayside. The old classic scones with domestic ingredients were always brought to us by my grandmother. However, over time, everything turned around and we started to bring our grandmother cookies. Only then did my hands somehow find the page with this cake (then still without cranberries) and remember my grandmother and her traditional cakes. And since I knew she would be happy with this kind of pie, I gave it a try. Since then, I’ve been making it regularly, my family and the neighborhood have gotten used to it and it has become a family favorite recipe. Thank you!

1.

Mix all the ingredients together thoroughly.

2.

Line a small baking tray with baking paper or grease with oil and dust with flour.

3.

Preheat the oven to 180 degrees. Bake the cake for about 40 minutes. Once cooled, sprinkle with sugar (white icing sugar can also be substituted for the cane sugar, grind it into a powder and sprinkle it over).