Izabela’s Makowiec Gluten Free Poppy Seed
- 400 g poppy seeds
- 2 large eggs
- 650 ml milk
- 0.33 cup double cream
- 100 g chopped walnuts + 12 for decoration
- 100 g almonds
- 100 g raisins
- 180 g Cadbury Dairy Milk
- 2 bananas
- 1 apple (grated)
- Juice and Zest from ½ an orange
- 2 tsp almond extract
- 0.33 cup melted butter
- 1 tsp baking powder
- 1 pinch salt
- 250 g of sugar (alternative 1 cup of honey or maple syrup)
INGREDIENTS
TIME
- PREP TIME 50 min
- COOK TIME 50 min
METHOD
- 1
Place the dry poppy seeds in a big pan with milk and sugar/syrup. Bring it to the boil and simmer, covered, for 20–30 mins occasionally stirring. The liquid should now be absorbed. Leave to cool.
- 2
Preheat the oven to 180 °C. Grease the cake tin with butter.
- 3
While waiting for the poppy seed mix to cool down, melt the butter, mash the bananas with orange juice, grated apple, in a large bowl.
- 4
Add the melted butter, eggs and almond essence to the fruit mix.
- 5
Blend the cooled poppy seed to a smooth consistency.
- 6
Add the blended mix, along with the remaining ingredients (nuts, raisins, orange zest, salt, baking powder) to the fruit mix and stir well.
- 7
Pour the mix into the baking tin. Bake for 45–50 mins.
- 8
Take the cake out of the oven and let it cool.
- 9
In a saucepan, melt the chocolate with the cream and spread onto the top of the cake. Decorate with 12 nuts (one for each slice). Enjoy!
PER SERVING
- 33.1%
- 46.6%
- 82.0%
- 18.3%
- 65.6%
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING
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