Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g poppy seeds, round
- 250 ml milk
- 1 pinch (s) salt
- 1 tablespoon honey
- 1 lemon (s), juice it + meat
- 50 g raisins
- 4 large egg (s)
- 200 g cane suar
- 1 pinch (s) salt
- 80 g almond (s), round
- 100 g butter
- 30 g iner, finely weihed
- 300 g millet, round
- 50 g amaranth, round
- 150 g buckwheat, round
- 1 bag baking powder
- 300 ml milk
Print Recipe
Pin Recipe Instructions
- Boil the mixed poppy seeds with a pinch of salt and milk, turn off the heat, add honey, juice and meat of the lemon and raisins and mix.
- Mix 4 eggs with a pinch of salt and 200 g of sugar until foamy or creamy, add 80 g of mixed almonds and butter and mix well, then add the milk and mixed grains with baking powder + stir for a good 4 minutes on medium level to let.
- Pour a 26 cm Æ ring mold filled with parchment paper, place the poppy seeds on top and spiral into the dough with a fork.
- Bake in the cold oven at approx. 140 ° C for approx. 70 minutes, needle test
- Own recipe
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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