Poppy Seed Cake with Glaze

Heat the milk. Mix the flour, poppy seeds, semolina and sugar dry and gradually trickle into the hot milk. Bring to the boil briefly while stirring and remove from the heat. Add vanilla sugar, light butter, cinnamon, juice of one lemon, chopped almonds and raisins soaked in rum. Cool. Finally, stir the egg into the cooled poppy seed mixture. Spread on the rolled out yeast dough.

Since the amount is very thin, smooth a high edge on the front of the sheet and attach with aluminum foil or parchment paper. Bake. Cool. For the lemon glaze, stir the sifted confectioners’ sugar with the juice of one lemon and the egg whites. Stir in the melted coconut oil, which has cooled a little bit, by the spoonful. Spread evenly over the cake.

Baking time: 30 min.

Temperature: 200 °C -220 °C

This poppy seed cake, a very hearty cake, stays fresh and juicy for a long time. It tastes just as great with a “bacon fat” glaze.

Our tip: Use bacon with a fine, smoky note!

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