The simplest and most tasty poppy seed cake you've ever had. That's right- it's quick to make, with just a few ingredients, and it's gluten‑free and packed with vitamins. Sounds great, right?
Ready to give it a try? 😏
Shop ingredients
Nutrition (1 serving)
- 217,5 kcal
- 7,4 g carbohydrates
- 17,9 g fats
- 9,2 g protein
Per 12 portions
Dough:
- 200 g poppy seeds
- 30 g vanilla protein powder
- 15 g xylitol
- 150 g semi-fat quark
- 4 eggs
Cream:
- 250 g mascarpone
- 1 tsp lemon zest
- vanilla extract
Instructions
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In a bowl, mix together the ground poppy seeds, protein, sweetener, egg yolks and cottage cheese.
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Beat the egg whites until stiff and gently fold into the batter.
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Pour the batter into a mould with a diameter of about 23 cm or 25x25 cm. Bake at 180 °C for 40 minutes.
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Let the baked poppy seed cool down and in the meantime prepare the cream.
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Mix the mascarpone with the lemon zest and vanilla extract and spread evenly over the cooled poppy seeds.
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Well, we're done, so enjoy!
