I love poppy seed! That's why I'm proposing a slightly different corn cake with poppy seed. Simple, yet interesting. The more it stays, the better it tastes. The real enjoyment of taste and structure is when cake overnights.
Ingredients:
Preparation:
Enjoy!
Ingredients:
- 6 eggs
- 6 tablespoons brown sugar
- 4 tablespoons honey
- 1/2 cup olive oil
- 1/2 cup sunflower oil
- 1 cup milk, sour milk or yogurt
- 3 cups cornflour
- 1 bag of baking powder
- 1 tsp vanilla extract
- 1/2 bag of dry yeast
- 4 full tablespoons poppy seed
Preparation:
- Mix eggs together with sugar and honey longer than usual, 10 to 15 minutes.
- Then reduce mixer speed to minimum and add the oils and milk / yogurt or sour milk.
- Add the yeast, baking powder, poppy seed, and finally add the corn flour that needs to be mixed using a spoon or wire.
- Put the mixture into previously oiled and floured pan size 25x35cm. Bake at 180 degrees for half an hour.
- When cool, sprinkle the biscuit with powdered sugar and cut into cubes or rhomboids.
Enjoy!
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