Date and poppy seed cake (diabetics)

Name: Date and poppy seed cake (diabetics)
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 1 cube (42 g) fresh yeast; 24 g Fructose; 200 ml Milk; 500 g Flour; 2 Eggs (size M); 1 Egg Yolk; 75 ml Oil; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Form; 6 g Scattered sweetness; 6 TABLESPOONS Milk; 60 g ground poppy seed; 1 knife tip Cinnamon; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 180 g pitted dates; 2 TABLESPOONS double cream

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

1 cube (42 g) fresh yeast
24 g Fructose
200 ml Milk
500 g Flour
2 Eggs (size M)
1 Egg Yolk
75 ml Oil
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Form
6 g Scattered sweetness
6 TABLESPOONS Milk
60 g ground poppy seed
1 knife tip Cinnamon
7-10 Tbsp grated rind of
1/2 untreated lemon
180 g pitted dates
2 TABLESPOONS double cream

Directions

1
Crumble the yeast and mix with 1 teaspoon of fructose. Warm up the milk. Put flour, eggs, egg yolk, oil and remaining fructose in a bowl. Add yeast and lukewarm milk and work well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes
2
Heat milk for the poppy seed filling. Stir in poppy seeds, cinnamon and lemon peel and let it swell for about 10 minutes. Finely dice dates and stir into the poppy seed mixture
3
Form dough into a roll, cut into 18 pieces, roll out oval. Spread the filling on top and roll up firmly. Layer the dough pockets in a greased pancake tin (2 litres capacity) sprinkled with breadcrumbs. Leave to rise until the dough has doubled. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 60-70 minutes. Sprinkle with powdered sweetness
4
, 2 BE (of which 1 g fructose)