Yeast Cake with Poppy Seeds and Cranberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour
- 100 g suar
- 3 teaspoons lemon peel, untreated
- 1 pinch (s) salt
- 2 medium egg (s)
- 100 g mararine, soft, ideally warmed up briefly in the microwave
- 1 cube yeast
- 150 ml soy milk (soy drink), or normal milk, lukewarm
- 2 packs poppy seeds
- 50 g almond sticks
- 100 g cranberries, dried
- 3 tablespoon apricot jam
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar and salt in a bowl. Dissolve the yeast in the warm milk. Knead the milk, lemon zest and eggs into the flour mixture using the dough hook of the mixer and knead into a smooth dough. Cover and let rise for about 40 minutes.
- Preheat the oven to 180 degrees (convection 160 degrees).
- Knead the dough well with your hands on a floured worktop and roll out to approx. 5030 cm. Spread the poppy seed bake on the dough (attention: the dough is a bit sticky, so spread it carefully), leaving a small edge. Scatter the almonds and cranberries over the poppy seeds, roll up the dough from the long side. Cut the resulting sausage with a knife into 6 cm wide pieces.
- Line a springform pan (26 cm in diameter) with baking paper and spread the pieces of dough in it with the cut surface facing down. Bake the cake on the lowest rack for 35-40 minutes, cover with aluminum foil after 20-25 minutes.
- Take out of the oven and spread the jam right away.
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