Poppy seed cake without flour
Poppy seed cake without flour is guaranteed to be a success with this recipe. Our secret ingredient makes the gluten-free cake particularly moist. With poppy seed mix and nuts it becomes really tasty.
INGREDIENTS (For a 26 cm tin)
125 g soft butter
120 g sugar (e.g. fine brown sugar)
3 eggs (size M)
200 g ground nuts (e.g. hazelnuts)
200 g poppy seed mix
2 tsp baking powder
1 pinch of salt
200 g natural yoghurt (alternatively buttermilk or milk)
Some butter for the tin
Some powdered sugar for decoration (optional)
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a springform pan (26 cm). Put the soft butter and sugar in a mixing bowl and stir with the whisk of the hand mixer until creamy, until the sugar has dissolved in the butter.
Step 2
Add the eggs one at a time and stir in. Add the poppy seed mix and stir in. Mix the nuts, baking powder and salt in a second bowl and quickly mix into the dough, alternating with the yoghurt.
Step 3
Put the dough into the prepared pan and smooth it out. Bake the gluten-free poppy seed cake in the preheated oven for about 35 minutes until golden brown. Use the toothpick test to check whether the dough is baked through. Allow to cool slightly in the pan, then carefully loosen the edge and allow the cake to cool completely. Sprinkle with powdered sugar if desired.
Our tip
Poppy seed cake with almonds
You can also make the cake with peeled, ground almonds. This makes the cake a little lighter and gives it a mild marzipan taste.
