Poppy seed cake

Name: Poppy seed cake - Flora D.
Ingredients: Ingredients for the base: 1 cup almond pulp (leftover from making milk) 1 cup dried apricots (soaked overnight) 1/2 cup coconut flakes juice of one lemon juice of half an orange 1 tbsp melted coconut; 3 tbsp honey (or to taste)

Dessert - Poppy seed cake by Flora D. - Recipia

After making almond milk, there’s always some pulp left, and I don’t like to throw it away. One day, after finishing a rather heavy chocolate and caramel cake, I felt like having a lighter dessert. I tried this combination with an almond and apricot base, plus a quick poppy seed cream. It’s easy to make and doesn’t leave you with guilt, especially if you have hydrated apricots on hand. Quick Info Total time: about 1 hour and 20 minutes (including chilling) Preparation: about 25 minutes No baking Servings: 6 small pieces Difficulty: easy Type: refreshing cake, raw vegan, quick dessert Ingredients Base: 1 cup almond pulp (leftover from almond milk, well drained) 1 cup dried apricots (soaked overnight) 1/2 cup shredded coconut juice of 1 lemon juice of 1/2 orange 1 tablespoon melted coconut oil 10 ml vanilla extract 1 tablespoon orange zest (optional) Cream: 150 g poppy seeds (finely ground) 5 ml vanilla extract 2-3 tablespoons honey (or to taste) Instructions 1. Preparing the base: The almond pulp should be well drained and dry. Place the pulp in a food processor with the S blade. Add the apricots (you can chop them first to avoid straining the processor) and the shredded coconut. Process until the apricots are chopped and all three ingredients are well mixed. 2. Add the remaining base ingredients: Pour in the lemon and orange juice, coconut oil, vanilla extract, and, if desired, orange zest. Process again until you get a fairly homogeneous mixture. It may seem softer at first, but it shapes easily with your hands. 3. Preparing the cream: In a bowl, mix the ground poppy seeds with the vanilla extract. Add two tablespoons of honey, taste, and add the third if you feel it’s needed. The honey mixes well, and the cream will have a dense consistency. 4. Assembly: Use a culinary ring. Place a layer of the base, then a layer of cream, and another layer of base on top. Press gently to level and compact each layer. 5. Chilling: Let the cakes chill in the refrigerator for about an hour to firm up better. If you’re in a hurry, you can take them out sooner, but they will be a bit softer. 6. Removing from the mold: Once cooled, gently press down on the cake and slowly lift the ring. They come off easily. Why I make this recipe often Every time I have almond pulp left after making milk at home, it seems a shame to throw it away. This cake is quick, requires no baking, and the ingredients are simple. Plus, you can adjust the amount of honey or vary the fruits based on what you have on hand. Tips and variations Tips If the almond pulp is wet, you can leave it out for a bit to air dry or pat it with paper towels. If you don’t have a food processor, a powerful blender will work, just it might be harder to homogenize. For dried apricots, it’s best to have them well hydrated overnight so they chop easily and don’t draw moisture from the rest of the base. Substitutions You can use fresh almond pulp or pulp from other nuts if you have another type of plant milk. Instead of dried apricots, you can use figs or hydrated dates. The honey in the cream can be replaced with agave syrup or another liquid sweetener if you want to keep it vegan. Variations Orange zest is optional but adds extra flavor. If you don’t have it, you can skip it. If you want an even fresher cake, you can add a bit of grated ginger to the base. Serving ideas It can be served plain or with a quick topping of blended apricots. Fresh fruits on top work well if you have them at home. If you want something more festive, you can make smaller layers for individual servings. Frequently asked questions 1. Can I use another nut pulp, not just almonds? Yes, it also works with cashew or peanut pulp, but the final taste will be slightly different. 2. Can it be made with fresh apricots? I do not recommend it, as the base will be too wet and won’t hold together as well. 3. If I don’t have a food processor, can I use a blender? Yes, but it needs to be a powerful one. You may need to stop and mix manually a few times. 4. Can I freeze the cake? I do not recommend it, as it changes texture upon thawing. It’s best consumed fresh or after chilling. 5. Is it suitable for small children? Yes, as long as they are not allergic to honey, poppy seeds, or nuts. For children under one year, avoid honey. Nutritional values Approximately for one serving (1/6 of the recipe): Calories: about 220-250 kcal Protein: 4-5 g Fat: 11-13 g Carbohydrates: 26-30 g These are estimates; values may vary depending on how much honey or coconut oil you use. It is a lighter cake compared to classic versions with flour and sugar, but keep in mind that dry ingredients and nuts have concentrated calories. Storage and reheating The cake should be kept in the refrigerator, covered. It’s best consumed within 2-3 days for fresh texture and taste. I do not recommend reheating or freezing, as it loses its qualities. If there are leftovers, simply cover with plastic wrap or place in a container with a lid in the fridge.

Poppy seed cake

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